Curried Carrots

Curried Carrots
Clock timer

Prep Time

< 15 minutes

Clock

Total Time

< 15 minutes

Hand holding bell

Servings

4

Fork and knife

Calories

80

Per Serving

Ingredients

2 teaspoons unsalted butter

1 tablespoon packed dark brown sugar

¾ teaspoon curry powder

¼ teaspoon ground cumin

1 pound carrots, peeled and sliced 1/8 inch thick (about 3 cups)

¼ teaspoon kosher salt

teaspoon black pepper

¾ cup water

2 tablespoons finely chopped fresh Italian parsley

Directions

  • 1.
    Melt butter in large nonstick skillet over medium heat; add brown sugar, curry powder and cumin. Cook and stir 1 minute. Add carrots, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 7 minutes or until carrots are tender.
  • 2.
    Uncover and simmer briskly, stirring often, 5 minutes or until liquid is reduced to about 2 tablespoons. Sprinkle with parsley.

Nutrition Facts

Per Serving

Calories80
Total Fat2.5g
Carbs14g
Protein1g
Trans Fat0g
Sodium200mg
Sugar8g
Saturated Fat1g
Cholesterol5mg
Dietary Fiber3g