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Nutty Gingered Carrots

 Nutty Gingered Carrots
“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
6 ServingsPrep/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.
Nutritional Facts: 2/3 cup equals 122 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 163 mg sodium, 15 g carbohydrate, 3 g fiber,

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Nutty Gingered Carrots (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.