3 lb carrots
2 Tbsp. margarine
2 Tbsp. shredded ginger root
1 Tbsp. honey
1/2 tsp. salt
Peel carrots and cut into 2 inch long sticks, about half an inch wide. Place in a saucepan with just enough water to cover, and bring to a boil. Reduce heat and simmerf or a few minutes or until just tender. Drain into colander and reserve.
Combine remaining ingredients in saucepan over low heat and stir until margarine is melted. Add carrots to pan and toss to coate. Simmer about 2 minutes or until heated through.
Other Suggested Recipes:
- Gingered Carrots 2
- Caramel Apples and Carrots
- Pineapple Carrots
- Oven Roasted Carrots and Sweet Potatoes
- Apple Glazed Carrots and Bacon
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