Baby Carrots With Hazelnuts

6
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From Low Calorie/Low Fat Recipes Spring 1995."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

Northwestgal

Excellent way to prepare carrots. I had extra hazelnuts to use up, and this was a great dish for that. The hazelnuts added a nice crunch against the tender carrots. Made for your win in Football Pool. Thanks, lazyme. We enjoyed this dish.

review by:
(11 Jan 2017)

ImPat

I scaled back for 1 serve and sliced up a regular carrot and steamed my carrots before proceeding as per recipe though as we don't get butter buds here I used butter and thoroughly enjoyed this delicious side, thank you lazyme, made for Alphabet Soup tag game.

review by:
(5 Apr 2016)