** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender.
2. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture.
3. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.
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Dietary Notes:
This recipe is low-sodium with 11.38mg per serving, low-fat with 2.5g per serving, low-saturated fat with 0.38g per serving, low-cholesterol with 0mg per serving and low-calorie with 30.88 per serving
This recipe is high in Vitamin A with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Olive Oil allergies.
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