ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carrots with Ginger and Coriander Seeds

Yield 8 servings (serving size: 1/2 cup)
Assemble this dish the evening before you are ready to bake it. Round out the meal with your choice of meat and another side dish, such as mashed potatoes.

Ingredients

  • 4 1/2 cups (1/2-inch-thick) slices carrot (about 2 pounds)
  • 1/3 cup vegetable broth
  • 1 tablespoon julienne-cut peeled fresh ginger
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon brown sugar
  • 1 teaspoon melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 40
  • caloriesfromfat 16 %
  • fat 0.7 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 8.3 g
  • fiber 2.3 g
  • cholesterol 1 mg
  • iron 0.5 mg
  • sodium 219 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 375º.

  2. Combine first 8 ingredients in a shallow 2-quart baking dish. Cover and bake at 375º for 1 hour or until tender, stirring occasionally. Sprinkle with parsley.