Recipes

Coconut-Ginger Baby Carrots

A few simple ingredients transform an inexpensive bag of frozen carrots into a healthy, exotic side dish. Beta carotene is joined by healthy doses of calcium, iron, magnesium and selenium in this quick fix side.
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Cuisine Continental

Servings 5 servings
Calories 329.78 kcal

Ingredients

  

  • 1 teaspoon(s) canola oil
  • 1 tablespoon(s) minced fresh ginger
  • 3 cloves minced garlic (1 tbsp.)
  • 16 ounce(s) frozen baby carrots
  • 1/2 teaspoon(s) salt
  • 2 ounce(s) water
  • 1 ounce(s) unsweetened coconut milk
  • 3 tablespoon(s) chopped, fresh cilantro

Instructions

 

  • In a medium saucepan over medium-high, heat the oil.
  • Add the ginger and garlic and saute, stirring constantly, until they become fragrant and begin to color, about 1 minute.
  • Add the frozen carrots, salt and water.
  • Bring the carrots to a boil, then reduce the heat to low.
  • Cover the pan and simmer for 15 minutes, or until carrots are very soft.
  • Remove from the heat and stir in the coconut milk and cilantro.

Nutrition

Calories: 329.78kcalCarbohydrates: 54.37gProtein: 6.87gFat: 9.76gSaturated Fat: 3.98gSodium: 1707.84mgFiber: 13.09gSugar: 32.44g

Keyword Carrots, Cooking Lite, Healthy Bytes, Healthy Eating
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