Recipe Details
Ingredients
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6largecarrots, halved
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3tablespoonslight soy sauce
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3tablespoonsrice vinegar
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2clovesgarlic, minced
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2teaspoonssesame oil
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2teaspoonsminced fresh ginger root
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¼teaspoonChinese five-spice powder
Cooking Directions
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Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
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In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
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Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.
Editor’s Note:
This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories50 | |
% Daily Value * | |
Total Fat 2g |
2% |
Saturated Fat 0g |
2% |
Sodium 316mg |
14% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 2g |
8% |
Total Sugars 4g |
|
Protein 1g |
2% |
Vitamin C 5mg |
5% |
Calcium 28mg |
2% |
Iron 1mg |
3% |
Potassium 252mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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