Gingered Baby Carrots
- Boil water and salt in a saucepan over medium-high heat. Add carrots and reduce heat to simmer. Cook for 10-15 minutes. Drain the carrots and set aside.
- Combine brown sugar, ginger, orange juice, and melted butter together until well mixed. Put into a skillet and cook over medium heat, stirring constantly for 3-5 minutes, until bubbly and thickened.
- Increase the heat to medium-high heat and add carrots to glaze, tossing to fully glaze the carrots. Add the dried cilantro and toss to combine. Cook until liquid has been absorbed. Serve Hot.
Calories: 97kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 342mg | Fiber: 3g | Sugar: 16g | Vitamin A: 15730IU | Vitamin C: 18.9mg | Calcium: 47mg | Iron: 1.1mg
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