4 Serves
17 Mins
Heat the cooking oil in a frying pan over medium-high heat until shimmering.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
536 mg / 4,700 mgSodium
87 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Add the finely chopped onion and minced garlic to the pan, sautéing until fragrant and translucent, about 2 minutes.
Stir in the sliced carrots, fresh rosemary, and lemon zest, cooking for an additional 2 minutes to soften the carrots slightly.
Pour in the apple juice and continue to cook for 3 minutes, allowing the liquid to reduce until it forms a light glaze over the vegetables.
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