Maple Mustard Carrots
Maple Mustard Carrots - Colorful side dish or aromatic main course - decide for yourself!
Healthy, because
Even smarter
Nutritional values
Carrots provide us with plenty of beta-carotene. The plant pigment is converted in the body to vitamin A, which is important for healthy eyes. Mustard is a top helper for digestive problems due to the pungent substances and mustard oils - especially after eating fatty foods.
The aromatic carrots cut just as good a figure as a side dish as they do as a main course: As an accompaniment, for example, they go wonderfully with tender lamb or beef tenderloin. If you want to make the carrots the star of the dish, you can serve them with whole-grain couscous and a crisp green salad, for example.
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 28 ozs small bunch carrots
- 2 garlic cloves
- 5 sprigs Lemon thyme
- 1 oz grainy Mustard (2 TBSP.)
- 1 tsp Maple syrup
- salt
- peppers
- 2 Tbsps Orange juice
- 2 Tbsps olive oil
Preparation steps
Clean and peel the carrots, leaving the base of the green. Peel and finely dice the garlic. Wash thyme, shake dry, set aside the tips, chop the rest coarsely.
Mix mustard with maple syrup, chopped thyme, salt, pepper, orange juice, garlic and oil. Mix carrots with it, place in a baking dish and cook in a preheated oven at 200 °C / 400 °F for 20 minutes, turning occasionally. Arrange on a platter and sprinkle with thyme tips.
