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Spiced-Minty Baby Carrots Categories: vegetables, low fat, side dish 1 pound baby carrots 6 cups water 1 teaspoon sugar 1 tablespoon lemon juice 1 teaspoon cumin seeds Crushed red pepper; to taste Freshly-ground black pepper; to taste 2 tablespoons chopped fresh mint leaves Scrub carrots. Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. In a separate sauté pan, toast the cumin over moderate heat until fragrant. Drain the carrots and toss with lemon juice. Add the cumin. Sprinkle with sugar. Adjust flavor with red and black peppers. Add the fresh chopped mints and toss. Serve immediately. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 60; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 70; Protein (grams) 2; Carbohydrate (grams) 13; Fiber (grams) 3.5. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 vegetable servings. Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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