Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.
bag (1 lb) ready-to-eat baby-cut carrots
tablespoon butter or margarine
Ground nutmeg, if desired
In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
To substitute regular carrots, peel them and cut into strips about 1 1/2 inches long and 1/4 inch wide.
For an extra touch of color and flavor, serve the cooked carrots with a sprinkle of finely chopped fresh parsley.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.