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Cooperative Extension: Food & Health


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Recipes - Carrots with Rosemary

Ingredients:

1 1/2 lbs. carrots, sliced
1 tablespoon olive or canola oil
1/2 cup diced green pepper
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Directions:

  1. In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender.
  2. Add green pepper; cook and stir for 5 minutes until tender.
  3. Sprinkle with rosemary, salt and pepper and heat through.

Makes 4 servings

Nutrition Facts
Serving Size 1 serving(s) (69g)

Amount Per Serving

Calories 53

Calories from Fat 32

% Daily Value

Total Fat 3.6g

5%

Saturated Fat 0.3g

1%

Trans Fat 0.0g

 

Cholesterol 0.0mg

0%

Sodium 322.9mg

13%

Total Carbohydrate 5.4g

2%

Dietary Fiber 1.7g

7%

Sugars 2.6g

 

Protein 0.6g

Vitamin A 154%

Calcium 2%

Vitamin C 30%

Iron 2%

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Contact Information

Cooperative Extension: Food & Health
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188, 800.287.0274 (in Maine) or 800.287.8957 (TDD)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System