Glazed Carrots and Green Onions
pound carrots (6 to 8 medium), roll-cut* (4 cups)
green onions, bias-sliced into 1-inch pieces (2/3 cup)
tablespoons margarine or butter
teaspoon ground ginger
- In a medium saucepan cook carrots, covered, in a small amount of boiling, lightly salted water 4 to 6 minutes or until nearly tender. Drain; remove from pan.
- For glaze, in the same saucepan combine the green onion, honey, margarine or butter, and ginger. Cook and stir over medium heat until combined. Stir in the carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with pepper. Makes 4 servings.
From the Test Kitchen
*To roll-cut carrots, hold a knife or cleaver at a 45-degree angle to the cutting surface to make the first cut, then give food a quarter- to half-turn before angle-cutting again.
Nutrition Facts(Glazed Carrots and Green Onions)
- Per serving:
- 132 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 136 mg sodium,
- 20 g carb.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet