Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side, and the flavors are a nice surprise. Crisp-tender carrots go from pan to plate in a twinkling.
—Taste of Home Test Kitchen
Takes: 15 min. • Makes: 4 servings
1 Tbsp. butter
1 lb. fresh carrots, sliced diagonally
11/2 tsp. minced fresh gingerroot
2 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 4-6 minutes or until crisp-tender. Add the ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.
1/2 cup: 73 cal., 3g fat (2g sat. fat), 8mg chol., 396mg sod., 11g carb. (5g sugars, 3g fiber), 1g pro. Diabetic exchanges: 1 vegetable, 1/2 fat.