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Gingered Baby Carrots

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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By Betty Crocker Kitchens
Updated Feb 21, 2017
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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

Steps

  • 1
    In 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.
  • 2
    Meanwhile, 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.
  • 3
    In 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly and easily remove the peel from fresh gingerroot, scrape the tip of a spoon over the peel.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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