Brown Sugar & Ginger Carrots With Pecans
Recipe: #1994
November 04, 2011
Categories: Side Dishes, Carrot, Christmas, Easter, Thanksgiving, Heart Healthy, Low Fat, Vegetarian, more
"I must say I made this using powdered ginger in place of the fresh and it was not as good, you could use powdered but if you are serving this at your holiday table for best flavor I suggest to use fresh minced, baby packaged carrots will work fine also but you will need to pre-cook them slightly"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (283.6 g)
- Calories 516.1
- Total Fat - 13.9 g
- Saturated Fat - 3.8 g
- Cholesterol - 143.3 mg
- Sodium - 2195.8 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 0.2 g
- Sugars - 23.1 g
- Protein - 41.6 g
- Calcium - 73.4 mg
- Iron - 3.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a nonstick frying pan over medium-high heat; add carrots and cook, stirring frequently (about 4 minutes).
Step 2
Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes; add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar (about 3 to 5 minutes depending on how large you have sliced the carrots).
Tips
No special items needed.
1 Reviews
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