Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
235
Calories
3g
Protein
14g
Fat
27g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 bunches rainbow carrots, orange, yellow purple, cleaned with with a bit of top remaining
- 2-3 tablespoons vegetable oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
- 1 shallot, roughly chopped
- 1 cup tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 cup tightly packed fresh mint leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes