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Carrots and Figs

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Carrots and Figs
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  • Prep 20 min
  • Total 41 min
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What an elegant side dish, not to mention tasty, colorful and healthful!
Updated Sep 30, 2006

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Just grate the orange part of the peel to avoid bitterness, which happens if the white part (pith) is included.

Nutrition

175 Calories, 7 g Total Fat, 3 g Protein, 32 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
55 mg
Potassium
550 mg
Total Carbohydrate
32 g
Dietary Fiber
7 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Fruit; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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