photo added in 2007~
A favorite! Unfortunately for those of us who love shortcuts, frozen carrots don't work, nor do those little pre-peeled bags of carrots. But good news: it takes only 6 minutes to peel two pounds of carrots! (Yes, I've timed it ...)
No cilantro? Try honey and black pepper, or honey and curry powder, or honey and chive, or honey and basil as pictured.
2007 Note: This recipe was first published on only Day Four of A Veggie Venture, before I'd figured out standard serving sizes for vegetables and so the recipe specified 2 pounds of carrots for four (generous) servings. It's likely the quantity came from the source recipe, which unfortunately wasn't documented. But it wasn't too many days later when I determined that my standard would be, one pound vegetables = four servings, and so it continues to this day.
Hands-on time: 10 minutes
Time to table: 30 minutes
Makes 8 servings
2 cups water
1 teaspoon kosher salt
2 pounds carrots (sorry, frozen and pre-peeled don’t work)
2 tablespoons honey
2 tablespoons chopped cilantro
Salt and pepper to taste
Bring water and salt to boil in a medium saucepan. Meanwhile, peel carrots. Cut off and discard ends, then cut in bite-size pieces on the diagonal. Add carrots to boiling water, cover and cook 15 minutes or until soft. Drain in a colander and return to the hot pan but turn off the heat. Stir in honey and cilantro. Let rest 5 minutes for flavors to blend. Season to taste.
Per Serving: 63 Cal (4% from Fat, 6% from Protein, 90% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 15 g Carb; 3 g Fiber; NetCarb12; 9 g Sugar; 39 mg Calcium; 0 mg Iron; 227 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point