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Steamed Baby Carrots with Ginger-Garlic Butter - Andrea Meyers
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Steamed Baby Carrots with Ginger-Garlic Butter

Adapted from Cooking Light.
Course Vegetable
Cuisine American
Diet Gluten Free, Vegetarian
Keyword carrots, cilantro, ginger
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 68kcal
Author Andrea Meyers

Equipment

  • steamer pan and insert
  • large nonstick sauté pan

Ingredients

  • 1 pound baby carrots with tops, peeled and all but ½-inch of the tops removed
  • 1 tablespoon unsalted butter
  • ½ thin stalk baby garlic minced
  • 1 tablespoon minced peeled ginger
  • 2 tablespoons minced fresh cilantro
  • ½ teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon sea salt
US Customary - Metric

Instructions

  • Steam the carrots, covered, for 10 minutes.
  • In the nonstick skillet, melt the butter and sauté the baby garlic and ginger for 1 minute. Remove from heat and stir in the carrots, cilantro, lime zest, juice, and sea salt.

Nutrition

Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 235mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15739IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg