Carrots with Ginger and Coriander Seeds

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 16%
  • Fat: 0.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 8.3g
  • Fiber: 2.3g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 219mg
  • Calcium: 23mg

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

Preparation

  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.
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