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Ingredients
US|METRIC
8 SERVINGS
- 16 baby carrots (about 3 bunches, multicolored if available, scrubbed well and cut lengthwise into 1/4-inch-thick slices)
- 4 oz. brine cured green olives (such as Picholine, drained and pitted)
- 1/2 cup parsley sprigs (flat-leaf)
- 2 Tbsp. extra-virgin olive oil
- coarse salt
- lemon wedges (for serving)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium90mg3% |
| Protein<1g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A60% |
| Vitamin C25% |
| 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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