1 lb. peeled baby carrots
1/4 tsp. salt
3 cups water
1 Tablespoon butter
1 Tablespoon maple syrup (or honey)
1/8 teaspoon powdered ginger
In a large saucepan, add the carrots, salt and water. Over medium heat, boil the carrots for 15 minutes. Pour carrots into a colander and let excess water drip off of them. Let sit in colander until the sauce is ready.
In the same empty saucepan over medium heat, melt the butter, maple syrup and ginger. Do not burn this mixture. Add back the carrots and gently toss them until well coated with the glaze (1 to 2 minutes). Turn onto a serving platter and drizzle remaining glaze over the carrots.
Cost per serving (1/2 cup): 24 cents.
Prep time: 15 minutes
Nutrition information: Calories 68; Fat 2 grams; Cholesterol 6 mg; Carbohydrates 12 grams; Fiber 2 grams; Protein 1 gram; Sodium 214 mg
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