Baby Carrots With Hazelnuts
Recipe: #16985
January 24, 2015
Categories: Side Dishes, Hazelnut, Carrot, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"From Low Calorie/Low Fat Recipes Spring 1995."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (91.4 g)
- Calories 70.5
- Total Fat - 4.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 5.1 mg
- Sodium - 69.5 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 2.5 g
- Sugars - 3.7 g
- Protein - 1.3 g
- Calcium - 29.9 mg
- Iron - 0.4 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook carrots, covered, in a medium saucepan in a small amount of boiling water for 15-20 minutes or till crisp-tender.
Step 2
Drain; remove from pan.
Step 3
Combine 1/4 cup water and butter buds in same pan.
Step 4
Stir in carrots and toasted nuts. Heat through.
Tips
No special items needed.
2 Reviews
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