Carrots with Cinnamon - 9.4g Carbs, 2.5g Fiber, 4.5g Sugar
From: www.foodallergies.about.com - By Victoria Groce - Food Allergies Expert
There's always a demand for easy, kid-friendly ways to cook fresh vegetables. This dish is sweet because of the cinnamon, and it's a good finger food for toddlers and preschoolers because of the way the carrots are cut. This recipe can easily be halved or doubled, depending on your needs (if you double this recipe, you may want to cook the carrots in two batches). I usually assume three carrots for every two adult eaters when carrots are served as a side dish.
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Salt and pepper
1/2 tsp cinnamon
1 sprig fresh parsley, minced, or 1 Tbsp dried
Peel carrots. Cut carrots into 3 to 4-inch segments, then cut lengthwise in half. Quarter thicker segments.
Heat olive oil in a large skillet over medium heat. Add carrots and season with salt, pepper, and cinnamon. If carrots brown quickly (within a minute of being put in one position), oil is too hot and you should turn heat down. Cook carrots, turning frequently, until they are cooked on all sides and tender all the way through.
Remove carrots from heat and place in a serving bowl. Garnish with parsley and serve immediately.
Nutrition From: www.caloriecount.about.com
Serving Size: 94 g
Nutrition per Serving: 40 Calories, 1 Calories from Fat, 0.1g Total Fat, 0g Trans Fat, 0mg Cholesterol, 73mg Sodium, 299mg Potassium, 9.4g Total Carbs, 2.5g Dietary Fiber, 4.5g Sugars, 0.8g Protein
Vitamin A 307% - Vitamin C 11% - Calcium 4% - Iron 2%
Nutrition Grade: A
Very low in saturated fat
Very high in dietary fiber
High in manganese
High in niacin
Very high in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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