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Orange-Ginger Carrots

Orange juice, ginger, and honey add zest to this carrot recipe. Consider keeping fresh ginger on hand to add a last-minute kicky flavor to vegetables. The knobby, tan root stays fresh in the refrigerator for at least a week. It also can be frozen for up to two months.


* 1 16-ounce package peeled baby carrots
* 2 tablespoons orange juice
* 1 tablespoon honey
* 1/2 teaspoon grated fresh ginger
* 1 tablespoon snipped parsley
* Finely shredded orange peel (optional)


1. In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.

2. Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.
Nutrition Facts

* Servings Per Recipe four 3/4-cup servings
* Calories 67,
* Total Fat (g) 0,
* Saturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 70,
* Carbohydrate (g) 16,
* Fiber (g) 4,
* Protein (g) 1,
* Vitamin A (DV%) 256,
* Vitamin C (DV%) 12,
* Calcium (DV%) 2,
* Iron (DV%) 4,
* Vegetables (d.e.) 2,
* Percent Daily Values are based on a 2,000 calorie diet

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