Rating: 4.5 stars
35 Ratings
  • 5 star values: 27
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light July 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare garlic; let stand 10 minutes.

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

  • 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.

Nutrition Facts

69 calories; calories from fat 39%; fat 3g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.2g; protein 0.9g; carbohydrates 10.3g; fiber 3.4g; cholesterol 8mg; iron 1.1mg; sodium 257mg; calcium 41mg.
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