Taste of Home
Nutty Gingered Carrots
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
“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
Ingredients
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1 large onion, chopped
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2 teaspoons canola oil
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1 teaspoon minced fresh gingerroot
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6 large carrots, sliced
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2/3 cup orange juice
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1 tablespoon butter
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2 teaspoons honey
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1 teaspoon grated orange zest
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup chopped walnuts, toasted
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1 tablespoon minced fresh parsley
Directions
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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 zest, salt and pepper.
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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.
Nutrition 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.
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