Makes 6 servings
1 pound carrots, peeled and sliced
2 Tablespoons trans-fat-free margarine
2 1/2 Tablespoons honey
1 pinch ground ginger
1 Tablespoon orange juice
Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
In a large skillet over low heat, melt trans-fat-free margarine with honey. Stir in ground ginger and orange juice. Stir in carrots and simmer until heated through.
Fat 4 g
Saturated fat 1 g
Cholesterol 21 mg
Protein 1 g
Carbohydrates 16 g
Fiber 3 g
Sodium 128 mg
Updated August 12, 2016
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