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Carrot Saute with Ginger & Orange

:  Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (9 votes)

Spiked with fresh ginger and orange juice, sauteed grated carrots make an appealing, textural side dish. To speed up preparation time, use a food processor to grate the carrots or purchase them already grated.


READER'S COMMENT:
"Super yummy! I sprinkled some sesame seeds on top. Delicious! "
Carrot Saute with Ginger & Orange Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons canola oil
  • 3 cups grated carrots, (6 medium-large)
  • 2 teaspoons minced fresh ginger
  • 1/2 cup orange juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

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Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.

Nutrition

Per serving: 69 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 20 mg sodium; 330 mg potassium.

Nutrition Bonus: Vitamin A (200% daily value), Vitamin C (35% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 fat (mono)


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Recipe Categories

Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
The EatingWell Diabetes Cookbook (2005)
Fall 2004
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