Herbed Corn And Carrots

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"I found the original recipe in TOH's 2013 Quick Cooking Annual Recipes and it was sent into them by Heidi Hall from North St.Paul, Minnesota. I did make some changes due to what I had on hand.Her recipe used frozen corn and a large carrot chopped.And you know of course I used leftovers. :) Also she prepared hers in the microwave. The cook time I listed will be for the use of leftovers,the microwave instructions will be in parenthesis.Her prep time is about 10 minutes. I will put her original recipe in parenthesis. Posted to " ZAZZ " on June 13.2014. " Keep Smiling :)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (155 g)
  • Calories 157.2
  • Total Fat - 9.2 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 22.9 mg
  • Sodium - 320.9 mg
  • Total Carbohydrate - 18.2 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.3 g
  • Protein - 3.1 g
  • Calcium - 32.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.1 mg

Step 1

Add leftover corn,carrots,& butter to a medium size saucepan.( In a large microwave safe bowl,combine the corn,carrots,and water.)

Step 2

On the stove top,heat and stir vegetables until butter is melted(Cover and microwave on high for 6 to 8 minutes or until vegetables are done).

Step 3

Add seasonings to vegetables and stir until well combined(For microwave:Drain and add seasonings and butter, stirring well).

Tips & Variations


No special items needed.

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