Honey Ginger Carrots
Recipe: #17367
February 14, 2015
Categories: Side Dishes, Carrot, 5 Ingredients Or Less, 5-Minute Prep, Passover, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Oil, Herbs, Vegetarian Dinner, more
"Recipe from Real Simple, Jane Kirby, May 2001. A kid pleaser! If you don't have a microwave, pile all the ingredients into a skillet over medium heat and saute them until tender-crisp."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (238.5 g)
- Calories 154.2
- Total Fat - 5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 156.9 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 6.4 g
- Sugars - 16.5 g
- Protein - 2.1 g
- Calcium - 75.3 mg
- Iron - 0.7 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Using a food processor or large grater, shred the carrots.
Step 2
Pile them on a microwave-safe plate and toss with the olive oil, ginger, honey, and salt.
Step 3
Cover and microwave on high for 3 to 5 minutes or until tender-crisp.
Note: This could be dressed-up by adding toasted walnuts, and/or plumped dried cranberries or golden raisins
Tips
- Food processor, or box grater
2 Reviews
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