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Ingredients
1 pound carrots, peeled and cut crosswise
4 tablespoons butter
1 tablespoon minced ginger
1 tablespoon chopped fresh basil (or more, as desired)
1 tablespoon chopped fresh coriander
Pinch of red pepper flakes, plus 1 teaspoon sugar (or 1 teaspoon hot pepper jelly)
Salt as desired
Nutritional analysis per serving (4 servings)
12 grams carbs; 31 milligrams cholesterol; 154 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 305 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook carrots in boiling water until just tender. Drain and reserve.
- Step 2
Melt butter in skillet and cook ginger over low heat 1 minute. Add carrots and heat through, tossing to coat with ginger-butter mixture. Add remaining ingredients and toss to coat.
Private Notes