Little Sunny Kitchen · by Diana★ 5.0 (9)
Instant Pot Glazed Carrots
NUTRITION · PER SERVING10M COOK
CAL 4%·PRO 3%
CARBS 15G77% OF CAL
3G FIBER5G ADDED5G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 2G21% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Glazed carrots made with brown sugar and butter in a pressure cooker, finished with paprika and parsley. A quick, elegant side dish for holiday dinners.
side🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 2 lbs (1 kg) baby carrots (I used Chantenay carrots)
- 2 tablespoons butter (I use sunflower butter)
- ¼ cup (50 grams) brown sugar
- ¼ teaspoon paprika
- 2 cloves garlic (crushed)
- ½ teaspoon salt
- ½ cup (125 ml) water
- thyme or parsley (to garnish (or if you like the taste of thyme, then you can add it before the cooking starts))
At a glance
PER SERVING · TIME 10M
CAL 4%·PRO 3%
CARBS 15G77% OF CAL
3G FIBER5G ADDED5G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 2G21% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 187mg
- Total sugar
- 10g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 54mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.