Spiced Cherry Maple Carrots
Plain carrots become an elegant side dish with cherries, maple syrup, nutmeg and ginger.
- Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan.
- Cook, stirring occasionally, over medium heat, until mixture is hot and bubbly.
Note: A 1-lb. package of whole baby carrots can be substituted for the sliced carrots.
Per 1/2-cup serving: 130 calories, 4 g total fat (1 g saturated fat), 22 g carbohydrates, 0 mg cholesterol, 1 g protein, 3 g fiber, 97 mg sodium, 270% vitamin A, 8% vitamin C, 4% calcium, 4% iron