These carrots are really good and tasty! The orange juice and the ginger add a little "zing" to plain old carrots!
Enjoy!
Orange-Ginger Carrots
Makes: 4 servings
Serving size: 3/4cupYield: four 3/4-cup servings
Start to Finish: 10 mins
Ingredients
1 16 ounce package peeled baby carrots
2 Tablespoons orange juice
1 Tablespoon honey
1/2 Teaspoon grated fresh ginger
1 Tablespoon snipped parsley
Finely shredded orange peel (optional)
Directions
1. In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.
2. Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.
Nutrition Facts (Orange-Ginger Carrots)
Servings Per Recipe 4,
Calories 67, Protein (gm) 1, Carbohydrate (gm) 16,
Dietary Fiber, total (gm) 4, Vitamin A (RE) 2637, Vitamin C (mg) 7, Sodium (mg) 70, Calcium (DV %) 20, Iron (DV %) 1, Vegetables () 2,
Percent Daily Values are based on a 2,000 calorie diet
Recipe source:
http://www.bhg.com/recipe/vegetables/orange-ginger-carrots/
Enjoy!
Orange-Ginger Carrots
Makes: 4 servings
Serving size: 3/4cupYield: four 3/4-cup servings
Start to Finish: 10 mins
Ingredients
1 16 ounce package peeled baby carrots
2 Tablespoons orange juice
1 Tablespoon honey
1/2 Teaspoon grated fresh ginger
1 Tablespoon snipped parsley
Finely shredded orange peel (optional)
Directions
1. In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.
2. Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.
Nutrition Facts (Orange-Ginger Carrots)
Servings Per Recipe 4,
Calories 67, Protein (gm) 1, Carbohydrate (gm) 16,
Dietary Fiber, total (gm) 4, Vitamin A (RE) 2637, Vitamin C (mg) 7, Sodium (mg) 70, Calcium (DV %) 20, Iron (DV %) 1, Vegetables () 2,
Percent Daily Values are based on a 2,000 calorie diet
Recipe source:
http://www.bhg.com/recipe/vegetables/orange-ginger-carrots/