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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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