- 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, Carbohydrates: 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.