Ingredients
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1 pound baby carrots
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water to cover
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¼ cup butter
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2 ½ tablespoons honey
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1 tablespoon lemon juice
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⅛ teaspoon ground ginger
Directions
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Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
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Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Nutrition Facts (per serving)
182 | Calories |
12g | Fat |
20g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 182 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 7g | 37% |
Cholesterol 31mg | 10% |
Sodium 170mg | 7% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 3g | 12% |
Total Sugars 16g | |
Protein 1g | 2% |
Vitamin C 5mg | 5% |
Calcium 40mg | 3% |
Iron 1mg | 6% |
Potassium 281mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.