Serves: 6 |
Prep Time: 5 minutes |
Cook Time: 15 minutes
Ingredients
- 1 pound baby carrots
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1/2 cup Eden Dried Montmorency Cherries, 1 package, coarsely chopped
or Eden Dried Cranberries - 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup water
- 1 tsp Eden Shoyu Soy Sauce
- 2 Tbsp organic maple syrup
Directions
Heat the oil in a medium skillet and sauté the carrots for 2 to 3 minutes. Add the water, cover and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes until the carrots are tender. Remove the cover. Add the cherries, nutmeg, ginger, shoyu soy sauce and maple syrup. Mix thoroughly. Turn up the flame and cook several more minutes, stirring occasionally until most of the liquid has evaporated and the carrots have a light glaze.
Nutritional Information
Per serving - 111 calories, 3 g fat (21% calories from fat), 1 g protein, 21 g carbohydrate, 2 g fiber, 0 mg cholesterol, 80 mg sodium