Herbed Corn And Carrots
Recipe: #12768
June 13, 2014
Categories: Side Dishes, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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