Baby Carrots With Lemon & Walnuts
10 mins (prep 2, cooking 8)
9 ingredients
6 servings
A recipe from the Healthy Heart Cookbook from the American Medical Association. It's a very good side dish. / The simple additions of fresh herbs, grated lemon zest, and toasted nuts turn an everyday vegetable into something elegant. Use dried figs in place of the raisins, if you like, for a new flavor dimension.

Categories:  <-15-mins , 3-steps-or-less , low-sat.-fat , quick , low-carb , low-in... , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , easy , healthy , healthy-2 ,
Share on Newzsocial



Serving Size (30.29 g)
Servings 6
Amount per Serving
Calories 41.36 Calories from Fat 29.07
% Daily Value *
Total Fat 3.23g 29.83%
Saturated Fat 0.3g 9.12%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 272.59mg 68.15%
Total Carbohydrate 3.14g 6.28%
Dietary Fiber 0.6 g 14.3%
Sugars 1.82 g %
Protein 0.85g 10.21%
Vitamin A 43.52IU% Vitamin C 2.24mg%
Calcium 8.39mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh parsley, fresh lemon juice, dried dill, baby carrots