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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

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