Print |

Text Size:

A

A

A

Ginger-caraway carrots

Preparation time: 15–20 minutes

 

2 tablespoons butter or margarine, melted
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon caraway seeds
1 pound peeled baby carrots

Mix butter or margarine, brown sugar, ginger, and caraway seeds. Set aside. Place carrots in a microwave-safe dish. Add about 2 to 3 tablespoons of water to cover the bottom of the dish. Cover the dish with a lid or plastic wrap. Microwave on High until tender, approximately 8 to 10 minutes, stirring halfway through cooking time. Remove dish from microwave and drain any water that remains. Add sauce, toss to cover carrots, and return to microwave; cook on High for 1 minute. Remove from microwave, stir, and place carrots in a serving dish.

Yield: 6 servings
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 85
  Carbohydrate: 13 g
  Protein: <1 g
  Fat: 4 g
  Saturated fat: <1 g
  Sodium: 74 mg
  Fiber: 2 g
  Exchanges per serving: 1 fruit, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

More Vegetables recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.