1-1/2 lb. baby carrots with tops trimmed, or 1 lb. small to medium carrots
2 tsp. olive oil
1/4 cup orange juice
1 1-inch piece fresh ginger, peeled and shaved or cut in very thin slices
2 Tbsp. chopped, toasted hazelnuts
1 Tbsp. chopped crystallized ginger
Directions
1. Halve baby carrots lengthwise. Quarter small carrots lengthwise; cut crosswise in 3-inch pieces.
2. In nonstick skillet cook carrots in hot olive oil over medium heat 10 minutes, stirring once. Add orange juice, fresh ginger, and 1/4 teaspoon salt; toss to coat. Cook, covered, 6 to 8 minutes or until carrots are tender. Uncover; cook 2 minutes or until liquid is reduced by half.
3. To serve, sprinkle with nuts and crystallized ginger. Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 109,
Total Fat (g) 5,
Saturated Fat (g) 1,
Monounsaturated Fat (g) 4,
Polyunsaturated Fat (g) 1,
Sodium (mg) 224,
Carbohydrate (g) 16,
Total Sugar (g) 9,
Fiber (g) 4,
Protein (g) 2,
Vitamin C (DV%) 15,
Calcium (DV%) 4,
Iron (DV%) 4,
Percent Daily Values are based on a 2,000 calorie diet