Cinnamon-dill Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 6 | Carrots | |
| 25 | g | Butter, 1oz |
| 1/2 | t | Ground cinnamon |
| 1 | T | Honey |
| A pinch of salt | ||
| 1/2 | t | Peppercorns, ground coarsely |
| 1/2 | T | Chopped fresh dill |
INSTRUCTIONS
Peel the carrots and cut them into 5-8cm (2-3 inch) long batons, uniformly slender. Cook the carrots in boiling water for about 5 minutes, until tender but still firm. Drain off the water, add the butter to the pan and cook over a very low heat for 2-3 minutes. Stir in the cinnamon, honey, salt, pepper and dill. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 13.4mg
Sodium: 149mg
Potassium: 367.6mg
Carbohydrates: 15.3g
Fiber: 3.3g
Sugar: 9.4g
Protein: 1.2g