Hi...
I served these carrots with the chicken and pasta...they carrots are really yummy! A great way to liven up cooked carrots!! This is another recipe from my newest issue of Taste of Home's Healthy Cooking.....so these carrots are good for you too!
Enjoy!
hugs,
peg
Nutty Gingered Carrots
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.
Nutrition 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, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Recipe source: Taste of Home’s Healthy Cooking Magazine, June/July, 2010, submitted by Jeanne Holt of Mendota Heights, Minnesota.
http://www.tasteofhome.com/recipes/Nutty-Gingered-Carrots
I served these carrots with the chicken and pasta...they carrots are really yummy! A great way to liven up cooked carrots!! This is another recipe from my newest issue of Taste of Home's Healthy Cooking.....so these carrots are good for you too!
Enjoy!
hugs,
peg
Nutty Gingered Carrots
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.
Nutrition 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, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Recipe source: Taste of Home’s Healthy Cooking Magazine, June/July, 2010, submitted by Jeanne Holt of Mendota Heights, Minnesota.
http://www.tasteofhome.com/recipes/Nutty-Gingered-Carrots