Gingered Baby Carrots Recipe
Ginger, salt and pepper team up to coat tender carrots in a butter glaze. This vegetable is a nice accompaniment to a variety of meals.
- 4 cups fresh or frozen baby carrots (about 1-1/4 pounds)
- 2 tablespoons water
- 2 tablespoons butter
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Place carrots and water in a microwave-safe dish. Cover and microwave on high for 7-9 minutes or until tender, stirring twice; drain. Stir in butter, ginger, salt and pepper. Yield: 4 servings.
3/4 cup: 101 calories, 6g fat (4g saturated fat), 15mg cholesterol, 316mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 1g protein .
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