Low Sodium Honey Glazed Carrots

Honey Glazed Carrots

Low Sodium Honey Glazed Carrots

Anthony Valentine, Kidney-Friendly Chef
5 from 1 vote
By combining honey and coconut aminos we're able to create a wonderful glazed carrot that tastes sweet and salty, but is actually low in sodium. These low sodium glazed carrots are also diabetic and kidney-friendly for the folks who need to limit their potassium, phosphorus, or carbohydrates.
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Low Phosphorus, Low Protein, Low Sodium, Medium Potassium
Total Time: 35 minutes
Servings: 10 servings
Serving Size:2 thirds of a cup

Nutrition

Calories:54 kcal
Carbs:12 g
Sodium:117 mg
Potassium:304 mg
Phosphorus:37 mg
Protein:1 g
Fiber:3 g

Equipment

  • Peeler
  • Cutting Board
  • Small Mixing Bowl
  • Large Stock Pot
  • Large Skillet
  • Wooden Spoon
  • Whisk
  • Chef knife

Ingredients 

  • 2 lb Carrots
  • 2 tbsp Coconut Aminos
  • 2 tbsp Vegetable Oil
  • 2 tbsp Honey
  • ½ tsp Ground cinnamon
  • ½ tsp Ground ginger
  • 1 tbsp Toasted Sesame Seeds

Instructions

  • Preheat your oven to 425F.
  • In a mixing bowl, toss the sliced carrots with the coconut aminos, honey, oil, cinnamon, and ginger.
  • Pour the carrots and glaze onto a sheet pan and spread evenly.
  • Roast for 30 minutes, tossing halfway through.
  • Sprinkle toasted sesame seeds over the top.

Full Nutrition

Nutrition Facts
Low Sodium Honey Glazed Carrots
Amount Per Serving (2 thirds of a cup)
Calories 54 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Sodium 117mg5%
Potassium 304mg9%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 15156IU303%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 0.3mg3%
Vitamin B6 0.1mg5%
Vitamin C 5mg6%
Vitamin E 1mg7%
Vitamin K 12µg11%
Calcium 38mg4%
Copper 0.1mg5%
Folate 18µg5%
Iron 1mg6%
Manganese 0.2mg10%
Magnesium 14mg4%
Phosphorus 37mg4%
Selenium 0.4µg1%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (124)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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5 from 1 vote

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