THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it. It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal. -Mina Dyck, Boissevain, Manitoba
Total TimePrep/Total Time: 20 min.
- 1 tablespoon butter
- 1-1/2 cups sliced fresh carrots
- 1 garlic clove, minced
- 1 tablespoon water
- 2 tablespoons diced green pepper
- 2 teaspoons ketchup
- Pinch chili powder
- In a small saucepan, brown butter over medium heat. Add carrots and garlic; cook and stir for 1 minute. Add water; cover and cook for 6 minutes or until carrots are crisp-tender. Add green pepper; cook 2 minutes longer. Remove from the heat; stir in ketchup and chili powder.
Nutrition Facts3/4 cup: 100 calories, 6g fat (0 saturated fat), 0 cholesterol, 209mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Zippy Carrots in Reminisce May/June 1998
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