Carrots with Ginger and Coriander Seeds

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8 servings (serving size: 1/2 cup)
March 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 40
  • Caloriesfromfat 16%
  • Fat 0.7g
  • Satfat 0.3g
  • Monofat 0.2g
  • Polyfat 0.1g
  • Protein 0.9g
  • Carbohydrate 8.3g
  • Fiber 2.3g
  • Cholesterol 1mg
  • Iron 0.5mg
  • Sodium 219mg
  • Calcium 23mg

How to Make It

Step 1

Preheat oven to 375º.

Step 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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