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Carrots with Mustard and Ginger

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By Pillsbury Kitchens
Updated Feb 24, 2005
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Treat veggies with class! A warm ginger and mustard sauce brings out the best in carrots.

Carrots with Mustard and Ginger

  • Prep Time 15 min
  • Total 0 min
  • Ingredients 6
  • Servings 6
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, melt butter in small skillet over medium heat. Stir in sugar, mustard, ginger and salt. Cook about 1 minute to blend flavors.
  • Step 
    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.

Nutrition

100 Calories
6g Total Fat
1g Protein
10g Total Carbohydrate
7g Sugars

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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