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Nutty Gingered Carrots

“My mother makes a delicious carrot and onion side dish, but it calls for a whole stick of butter. My lighter version uses only 1 tablespoon and relies on some lively Asian flavors to make up the difference.” A scrumptious side! Jeanne Holt - Mendota Heights, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 large onion, chopped
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh gingerroot
  • 6 large carrots, sliced
  • 2/3 cup orange juice
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped walnuts, toasted
  • 1 tablespoon minced fresh parsley

Directions

  • In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange zest, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley.
Nutrition Facts
2/3 cup: 122 calories, 7g fat (2g saturated fat), 5mg cholesterol, 163mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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