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Recipes  |
Carrots with Coriander and Ginger
4 1/2 cups carrots sliced 1/2-inch-thick 1/3 cup vegetable broth 1 tablespoon julienne-cut peeled fresh ginger 1 teaspoon crushed Coriander Seed 1 teaspoon brown sugar 1 teaspoon melted butter 1/2 teaspoon Sea Salt 1/2 teaspoon Ground Black Pepper Medium Grind 1 tablespoon chopped fresh parsley Directions: 1. Preheat oven to 375º F 2. Combine first 8 ingredients in a shallow 2-quart baking dish 3. Cover and bake at 375º F for 1 hour or until tender stirring occasionally 4. Sprinkle with parsley Serves: 8 Calories: 43 (16% from fat) Fat: 0.7g (sat 0.3g, mono 0.2g, poly 0.1g) Protein: 0.9g Carbohydrate: 8g Fiber: 2.3g Cholesterol: 1mg Iron: 0.5mg Sodium: 225mg Calcium: 23mg |
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