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7Ingredients
40Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups carrots (shredded)
- 1 apple (medium, diced)
- 1 leek (sliced into half moons)
- 5 slices bacon (chopped)
- 2 tsp. sage
- 1 tsp. rosemary (+ extra for garnish)
- 1/2 tsp. sea salt
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Directions
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium630mg26% |
| Potassium340mg10% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A190% |
| Vitamin C15% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Rebecca 4 years ago
Delicious and easy. Definitely adding this to our regular breakfast rotation! Hubby went on and on saying “it’s a keeper!”
Jill D. 6 years ago
yummmy! used a bag of frozen diced carrots for this. i agree with previous commenter, dried cranberries or raisins would be a nice addition!
j r. 6 years ago
Very easy, especially with pre-shredded carrots. Great combination of flavors, colors, and textures. A few dried cranberries would bring some extra brightness to the dish. Good as directed but next time I will put leeks in a few minutes before the carrots to help them caramelize a bit. Unless you like mushy carrots, be careful not to cook them too long. I will definitely make this again.