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Ingredients
US|METRIC
6 SERVINGS
- 10 carrots (peeled and cut into 2-inch pieces on a diagonal)
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 6 sage leaves (roughly chopped)
- 2 Tbsp. butter
- 1 tsp. sugar
- salt (to taste)
- pepper (to taste)
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Directions
- Place all ingredients except salt and pepper in a saucepan over low heat. Cover and cook until tender, about 25 minutes. Check for doneness by piercing with a knife or skewer. Discard rosemary stems before serving. Season with salt and pepper to taste.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium240mg10% |
| Potassium440mg13% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A350% |
| Vitamin C15% |
| Calcium15% |
| Iron10% |
* 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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