Recipe Details
Ingredients
-
1poundbaby carrots
-
water to cover
-
¼cupbutter
-
2 ½tablespoonshoney
-
1tablespoonlemon juice
-
⅛teaspoonground ginger
Cooking Directions
-
Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
-
Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories182 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 7g |
37% |
| Cholesterol 31mg |
10% |
| Sodium 170mg |
7% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 3g |
12% |
| Total Sugars 16g |
|
| Protein 1g |
2% |
| Vitamin C 5mg |
5% |
| Calcium 40mg |
3% |
| Iron 1mg |
6% |
| Potassium 281mg |
6% |
* 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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