Ginger & Honey Baby Carrots
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #28390
October 08, 2017
Categories: Dinner, Side Dishes, Vegetables, Carrot, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Entertaining, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"From one of our national supermarkets and post for You Want What?! A Recipe Posting Game"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (102 g)
- Calories 77.6
- Total Fat - 3.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 218.3 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 2.6 g
- Sugars - 6.6 g
- Protein - 1 g
- Calcium - 31.5 mg
- Iron - 0.3 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.1 mg
Step 1
Heat oil in a large frying pan on medium and gook ginger for 1 minute or until fragrant and then add carrots and cook for 3 to 4 minutes or until well coated and beginning to softer.
Step 2
Add soy, honey and 1/4 cup water and simmer for 2 to 3 minutes or until carrots are tender.
Tips & Variations
No special items needed.
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