Gingered Carrots ‘N’ Onions
"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."
Total TimePrep/Total Time: 20 min.
- 1-3/4 pounds carrots
- 1-1/3 cups chopped onions
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 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.
Nutrition Facts3/4 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.
Originally published as Gingered Carrots 'N' Onions in Light & Tasty October/November 2003