9 Ingredients
  • 9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seeds
  • 1 tablespoon chopped fresh parsley
Nutrition
74
4% daily value
12 servings
                                       
                                            low-​sodium, vegetarian, gluten-​free
     

Fat

3% 2

Saturated

6% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

5% 14

Carbs (net)

- 11

Fiber

11% 3

Sugars

- 9

Sugars, added

- 4

Protein

2% 1

Cholesterol

2% 5

Sodium

5% 116

Calcium

4% 37

Magnesium

3% 13

Potassium

7% 316

Iron

2% 0

Zinc

2% 0

Phosphorus

5% 35

Vitamin A

90% 809

Vitamin C

7% 6

Thiamin (B1)

5% 0

Riboflavin (B2)

4% 0

Niacin (B3)

6% 1

Vitamin B6

10% 0

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

15% 18
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