Carrots and Mushrooms

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 83kcal

Ingredients

  • 2 medium Carrots peeled and sliced
  • 2 tbsp Extra-virgin olive oil
  • 8 Mushrooms quartered
US Customary - Metric

Instructions

  • In a boiling pot of water, cook the carrots until they are tender. You want to be able to pierce them with a fork without them falling apart. Once cooked, drain well.
  • Heat the oil in a non-stick pan over medium high heat. Sauté the mushrooms for 3 to 5 minutes until golden brown. Toss in the carrots. Cook for an additional 2 to 3 minutes. Season well with salt and pepper to taste before serving.

Nutrition

Calories: 83kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5095IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

Carrots and Mushrooms

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 83 kcal

Ingredients
 
 

  • 2 medium Carrots peeled and sliced
  • 2 tbsp Extra-virgin olive oil
  • 8 Mushrooms quartered

Instructions
 

  • In a boiling pot of water, cook the carrots until they are tender. You want to be able to pierce them with a fork without them falling apart. Once cooked, drain well.
  • Heat the oil in a non-stick pan over medium high heat. Sauté the mushrooms for 3 to 5 minutes until golden brown. Toss in the carrots. Cook for an additional 2 to 3 minutes. Season well with salt and pepper to taste before serving.

Nutrition

Calories: 83kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 23mgPotassium: 225mgFiber: 1gSugar: 2gVitamin A: 5095IUVitamin C: 3mgCalcium: 10mgIron: 1mg
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