Honey Ginger Carrots

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Contributed by: BMC Teaching Kitchen

Photo by <a href="https://unsplash.com/@joshmillgate?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Josh Millgate</a> on <a href="https://unsplash.com/s/photos/honey-ginger-carrots?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

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This can be a dish for the whole family. Many children love carrots, and they get a kick out of the fact that the vitamin A in carrots helps us see better at night! Ginger is a powerful antioxidant, however some kids may not enjoy it because of its spiciness. Feel free to try this recipe without the ginger if you'd like, and to use whole carrots (peeled and cut into carrot sticks) rather than baby carrots, if you prefer. 

Serves:
4 servings
Total Time:
15 minutes
Prep Time:
5 minutes
Cook Time:
10 minutes

Ingredients


Carrots - 1 (16-oz) bag baby carrots Apple_juice - 1 cup 100% apple juice / cider Honey - 1 Tablespoon Ginger - 1 teaspoon freshly grated (or ¼ teaspoon ground ginger) Salt - 1 pinch Dill - 1 Tablespoon, fresh Lemon_zest - from 1 large lemon

Instructions

Step 1
Add the carrots, juice, honey, ginger and salt to a medium sauce pot.
Step 2
Bring to a boil, cover and reduce heat to low. Simmer for 3 minutes.
Step 3
Remove lid and continue to simmer until the liquid is reduced to a syrup and carrots are soft, about 5-7 minutes.
Step 4
While the carrots are simmering, chop the dill.
Step 5
To finish, sprinkle the carrots with dill and zest lemon over the top.

Notes

Nutrition Information

Serving Size:
¼ recipe serving
Calories:
84 Calories
Fat:
0.2g
Saturated Fat:
0g
Carbohydrates:
Net Carb: 21g
Dietary Fiber:
3.4g
Protein:
0.8g
Sodium:
90mg

Dietary Restrictions

Vegan