Steamed Carrots with Garlic-Ginger Butter

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 39%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 10.3g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 257mg
  • Calcium: 41mg

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

Preparation

  1. 1. Prepare garlic; let stand 10 minutes.
  2. 2. Steam carrots, covered, 10 minutes or until tender.
  3. 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.
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