Baby carrots with green top, halved and fried with olive oil
Fried baby carrots that still have some of the green top attached in olive oil bring out amazing caramelised flavours. Everybody at your dinner table will adore this fresh and easy-to-make vegetable dish
Ingredients (i)
2 tablespoons olive oil
360 g baby carrots - cut in half lengthwise, keep some of the green top - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Heat a frying pan on medium heat and add (i)2 tablespoons olive oil
- Add (i) and fry them for 5-6 minutes (timer) on each side360 g baby carrots
- Season with (i)salt, black pepper
- Serve
Notes
Be sure to use real baby carrots with the green top still on and not the trimmed down carrots often called baby-cut carrots. And yes you can eat the green top, try Carrot leaves pesto
To ensure the carrots have full contact to the hot pan you can use a lid, smaller than the pan, and put that on top of the carrots to press them down
Nutrition Facts
Baby carrots with green top, halved and fried with olive oil
Serving Size
1 serving
Amount per Serving
Calories
94
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Potassium
213
mg
6
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
1
g
2
%
Sodium
70
mg
3
%
Vitamin A
12411
IU
248
%
Vitamin B1
0.03
mg
2
%
Vitamin B2
0.03
mg
2
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.1
mg
5
%
Vitamin C
2
mg
2
%
Vitamin E
1
mg
7
%
Vitamin K
13
µg
12
%
Calcium
29
mg
3
%
Copper
0.1
mg
5
%
Folate
24
µg
6
%
Iron
1
mg
6
%
Manganese
0.1
mg
5
%
Magnesium
9
mg
2
%
Phosphorus
25
mg
3
%
Selenium
1
µg
1
%
Zinc
0.2
mg
1
%
Choline
7
mg
Net Carbohydrates
5
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.