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Steamed Carrots with Garlic-Ginger Butter

Photo: Randy Mayor; Styling: Cindy Barr

Yield 4 servings
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.

Ingredients

  • 2 garlic cloves, minced
  • 1 pound baby carrots with tops, peeled
  • 1 tablespoon butter
  • 1 teaspoon minced peeled fresh ginger
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Nutrition Information

  • calories 69
  • caloriesfromfat 39 %
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 10.3 g
  • fiber 3.4 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 257 mg
  • calcium 41 mg

How to Make It

  1. Prepare garlic; let stand 10 minutes.

  2. Steam carrots, covered, 10 minutes or until tender.

  3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.