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Gingered Baby Carrots
You'll love these sweet and spice-filled
Gingered Baby Carrots
. This almost chutney-like side dish pairs well with all kinds of mains!
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Servings:
4
Calories:
135
kcal
Author:
Veg Kitchen
Ingredients
1 ½
tbsp
olive oil
16
oz
fresh baby carrots
¼
cup
orange juice
preferably fresh
2
tsp
fresh ginger
or more to taste, grated
½
cup
dried apricots
or prunes, sliced
¼
cup
fresh cilantro
or parsley, minced
2
tbsp
fresh dill
minced, optional
2
scallions
thinly sliced
salt and freshly ground pepper
to taste
Instructions
Heat the oil in a large skillet.
Add the carrots, orange juice, and ginger.
Cover and cook for 12 to 15 minutes, or until the carrots are tender-crisp to your liking.
Stir in the remaining ingredients, and cook for another minute or so.
Serve at once.
Nutrition
Calories:
135
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
92
mg
|
Potassium:
516
mg
|
Fiber:
5
g
|
Sugar:
16
g
|
Vitamin A:
16397
IU
|
Vitamin C:
12
mg
|
Calcium:
53
mg
|
Iron:
2
mg
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