Carrots and Figs

Carrots and Figs

What an elegant side dish, not to mention tasty, colorful and healthful!

Prep Time

20

Minutes

Total Time

41

Minutes

Makes

4

servings

1/4
cup slivered almonds
4
teaspoons sugar
1/2
teaspoon grated orange peel
1
pound carrots, cut into 1/4-inch slices (6 to 7 medium)
1/2
cup dried figs, cut into fourths
1
tablespoon butter or margarine, softened
  1. Cook almonds, sugar and orange peel in 8-inch skillet over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool. Break almonds apart; set aside.
  2. Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam 9 to 11 minutes or until tender, adding figs during last 2 minutes. Toss carrots and figs with almonds and butter.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Figs are a nutritional bonanza! Four figs provide 5 grams of dietary fiber. One-half cup of figs provides as much calcium as 1/2 cup of milk.
How-To
Just grate the orange part of the peel to avoid bitterness, which happens if the white part (pith) is included.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 175
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 55 mg;
  • Total Carbohydrate 32 g
    • (Dietary Fiber 7 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    • 3 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.