Gingered Carrots 'N' Onions Recipe
"A little ginger goes a long way in this dish," says Sarah Rodgers of Pittsburgh, Pennsylvania. "It gives the carrots and onions wonderful flavor. This side is so pretty...and it goes well with any meat."
- 1-3/4 pounds carrots
- 1-1/3 cups chopped onions
- 2 teaspoons olive or canola oil
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1. Cut carrots in half lengthwise; thinly slice. Place in a large nonstick skillet; cover with water. Bring to a boil; cook for 9 minutes or until crisp-tender. Drain and keep warm. in the same skillet, saute onions in oil until tender. Stir in the carrots, salt, ginger and pepper. Yield: 6 servings.
3/4 cup: 93 calories, 2g fat (2g saturated fat), 0 cholesterol, 266mg sodium, 18g carbohydrate (0 sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
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