7 Ingredients
  • 3 pounds carrots (15 to 20 medium), cut into pieces 2 inches long and 1/2 inch thick
  • 2 tablespoons olive oil
  • 1/8 teaspoon cayenne pepper
  • coarse salt
  • 2 tablespoons honey
  • 1/2 teaspoon grated lemon zest, and 3 tablespoons juice (from about 1 lemon)
  • 1/2 teaspoon grated lemon zest, and 3 tablespoons juice (from about 1 lemon)
Nutrition
158
8% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

10% 29

Carbs (net)

- 22

Fiber

27% 7

Sugars

- 17

Sugars, added

- 6

Protein

5% 2

Cholesterol

- 0

Sodium

24% 586

Calcium

8% 80

Magnesium

7% 29

Potassium

16% 749

Iron

5% 1

Zinc

5% 1

Phosphorus

12% 82

Vitamin A

211% 1895

Vitamin C

23% 21

Thiamin (B1)

13% 0

Riboflavin (B2)

11% 0

Niacin (B3)

14% 2

Vitamin B6

25% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

27% 33
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