These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!.
Ingredients For Carrots With Rosemary Butter Recipe
1.5 cup Julienned Carrots
1 tablespoon Butter, softened
0.75 teaspoon Minced fresh rosemary or 1/4 dried rosemary, crushed
0.75 teaspoon Minced fresh parsley or 1/4 dried parsley flakes
0.75 teaspoon Brown sugar
0.25 teaspoon Salt
0.125 teaspoon Garlic powder
Nutrition value
60
calories per serving
1 g Fat2 g Protein10 g Carbs6 g FiberOther
Current Totals
1 g Fat
2 g Protein
10 g Carbs
6 g Fiber
MacroNutrients
Carbs
10 g
Protein
2 g
Fiber
6 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
76 mg
Iron
1 mg
Vitamin A
3091 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
37 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
29 mg
Manganese
0 mg
Phosphorus
38 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
