Bright Carrots
35 mins (prep 10, cooking 25)
8 ingredients
6-8 servings
Fresh ginger root and lemon juice give a light, bright taste to the carrots. To make vegan, switch vegetable oil for the butter. Adapted from Washington Post 1997 recipe.

Categories:  <-60-mins , side-dish , low-in... , time-to-make , low-protein , holiday , low-cholesterol , low-calorie , easter , kid-friendly , carrots , vegetarian , vegetable , healthy-2 ,
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Serving Size (177.41 g)
Servings 6
Amount per Serving
Calories 122.15 Calories from Fat 39.51
% Daily Value *
Total Fat 4.39g 40.56%
Saturated Fat 2.59g 77.79%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 395.76mg 98.94%
Total Carbohydrate 20.83g 41.66%
Dietary Fiber 4.27 g 102.46%
Sugars 13.08 g %
Protein 1.54g 18.45%
Vitamin A 25403.63IU% Vitamin C 16.0mg%
Calcium 52.74mg% Iron 0.48mg%
*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:
freshly grated gingerroot, ground cumin