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Prep 15min
Total0min
Ingredients6
Servings6
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Ingredients
1
lb. baby carrots
3
tablespoons butter
1
tablespoon sugar
1
tablespoon Dijon mustard
1
teaspoon grated gingerroot
1/4
teaspoon salt
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Steps
1
In medium saucepan, bring 1 cup water to a boil over high heat. Add carrots; return to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender.
2
Meanwhile, melt butter in small skillet over medium heat. Stir in sugar, mustard, ginger and salt. Cook about 1 minute to blend flavors.
3
Drain carrots; return to saucepan. Pour mustard mixture over carrots; toss to coat. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring occasionally.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
100
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
240mg
10%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
430%
430%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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