Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Twice Baked Shepherd's Pie
We reinvented a classic winter favorite with twice baked potatoes and lean Italian turkey sausage.
Home 
Recipes
Yield: Serves 6. Each serving: 3/4 cup.
Recipes
Honey Glazed Carrots
| Nutrition Information | |
| Calories: | 78 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 28mg |
| Carbohydrates: | 18g |
| Dietary Fiber: | 2.5g |
| Sugars: | 14.6g |
| Protein: | 1g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 7.3mg (12%) |
| Calcium: | 24mg (2%) |
| Iron: | 0.5mg (2%) |
1 tsp olive oil
1 lb fresh carrots, peeled and cut into half-inch thick slices
1/4 tsp ginger
3/4 cup water
2 Tbsp honey
1/4 cup seedless dark raisins
Directions:
Heat a large nonstick skillet over medium-high heat. Add the olive oil and then sauté the carrots for 3 minutes. Add the rest of the ingredients, bring to a boil then reduce heat to low. Cook covered until carrots are crisp-tender, about 5 minutes. Serve hot.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!