8 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces peeled baby carrots
  • 1 lemon, cut into 8 wedges
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon chopped fresh cilantro
Nutrition
96
5% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

3% 9

Carbs (net)

- 6

Fiber

13% 3

Sugars

- 4

Sugars, added

- 0

Protein

2% 1

Cholesterol

- 0

Sodium

8% 186

Calcium

4% 40

Magnesium

3% 12

Potassium

5% 237

Iron

7% 1

Zinc

2% 0

Phosphorus

4% 29

Vitamin A

66% 590

Vitamin C

12% 10

Thiamin (B1)

3% 0

Riboflavin (B2)

3% 0

Niacin (B3)

3% 1

Vitamin B6

8% 0

Folate equivalent (total)

6% 25

Folate (food)

- 25

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

12% 15
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