Rating: 3 stars
14 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
  • 14 Ratings

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Credit: Danny Kim

Recipe Summary test

hands-on:
15 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the carrots and ½ cup water in a large skillet, covered, over medium-high heat, until crisp-tender, 6 to 8 minutes.

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  • Add the ginger, sugar, 2 tablespoons of butter, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, uncovered, stirring occasionally, until the liquid coats the carrots, 2 to 3 minutes.

  • Stir in the vinegar and the remaining 2 tablespoons of butter. Serve warm.

Nutrition Facts

94 calories; fat 6g; saturated fat 4g; cholesterol 15mg; sodium 251mg; protein 1g; carbohydrates 10g; sugars 5g; fiber 3g; calcium 36mg.
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