Gingered Carrots Recipe
- 5 to 6 medium carrots, cut into chunks
- 1/4 cup butter, cubed
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons minced fresh parsley
- 1. In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley. Yield: 4 servings.
1 cup: 107 calories, 7g fat (0g saturated fat), 0mg cholesterol, 94mg sodium, 13g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges:1-1/2 vegetable, 1-1/2 fat
Reviews for Gingered Carrots
"I'd give it about 3 1/2 to 4 stars. I thought it needed a little something else, so in addition to salt I also sprinkled it very lightly with cinnamon and drizzled a little bit of honey over them."