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Description
by Martha Stewart Living, November 2000 , Quick and delicious side dish
Ingredients
US|METRIC
4 SERVINGS
- 20 baby carrots (about 1/2 pound, peeled but with 1-inch green top left on)
- 1 Tbsp. butter
- 1 Tbsp. honey
- 1 ginger (3-inch-by-1/2-inch-piece, peeled and cut into 1/4-inch-thick matchsticks)
- 1/2 tsp. red chili pepper (thinly sliced)
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Directions
- Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
- Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium65mg3% |
| Potassium220mg6% |
| Protein1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A140% |
| Vitamin C6% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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