Nutty Gingered Carrots Recipe

Nutty Gingered Carrots Recipe
Nutty Gingered Carrots Recipe photo by Taste of Home
Publisher Photo

Nutty Gingered Carrots Recipe

Be the first to add a review
Publisher Photo
“My mother makes a delicious carrot and onion side dish, but it calls for a whole stick of butter. My lighter version uses only 1 tablespoon and relies on some lively Asian flavors to make up the difference.” A scrumptious side! Jeanne Holt - Mendota Heights, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large onion, chopped
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh gingerroot
  • 6 large carrots, sliced
  • 2/3 cup orange juice
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped walnuts, toasted
  • 1 tablespoon minced fresh parsley

Directions

In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley. Yield: 6 servings.
Originally published as Nutty Gingered Carrots in Healthy Cooking June/July 2010, p53

Nutritional Facts

2/3 cup: 122 calories, 7g fat (2g saturated fat), 5mg cholesterol, 163mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 1 large onion, chopped
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh gingerroot
  • 6 large carrots, sliced
  • 2/3 cup orange juice
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped walnuts, toasted
  • 1 tablespoon minced fresh parsley
  1. In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley. Yield: 6 servings.
Originally published as Nutty Gingered Carrots in Healthy Cooking June/July 2010, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNutty Gingered Carrots

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review