Gingered Baby Carrots
- Prep Time 20 min
- Total 20 min
- Servings 6
- Ingredients 7
Ingredients
- 1 bag (16 oz) read-to-eat baby-cut carrots
- 1/4 cup chopped pecans
- 3 tablespoons packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon minced gingerroot
Instructions
-
Step1In 1-quart microwavable casserole, place carrots and 2 tablespoons water; cover with plastic wrap. Microwave on High 7 to 10 minutes until crisp-tender. Let stand covered 5 minutes. Drain; set aside.
-
Step2Meanwhile, in 8-inch skillet, cook pecans, 1 tablespoon of the brown sugar and the cinnamon over medium heat about 3 minutes, stirring frequently, until pecans are toasted and glazed. Remove from skillet to small bowl; set aside.
-
Step3In same skillet, cook remaining 2 tablespoons brown sugar, the butter, honey and gingerroot over medium heat, stirring constantly, until bubbly. Add cooked carrots; cook 2 to 3 minutes longer, stirring frequently, until carrots are glazed and hot; sprinkle with pecans.
Nutrition
160
Calories
9g
Total Fat
1g
Protein
18g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 70mg
- 3%
- Potassium
- 300mg
- 8%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 14g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 250%
- 250%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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