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Coconut Baby Carrots

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Ingredients
  Baby carrots 16 Ounce, frozen, thawed (1 Package)
  Reduced calorie stick margarine 2 Tablespoon
  Honey 2 Tablespoon
  Chutney 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Unsweetened grated coconut 1⁄4 Cup (4 tbs), toasted
Directions

Combine first 5 ingredients in a large skillet.
Cook over medium-high heat until thoroughly heated, stirring occasionally.
Transfer carrot mixture to a serving platter; sprinkle with coconut.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Sprinkling
Restriction: 
Vegetarian
Ingredient: 
Coconut

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 532 Calories from Fat 243

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 15.3 g76.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 801.8 mg33.4%

Total Carbohydrates 70 g23.5%

Dietary Fiber 17.4 g69.5%

Sugars 48.1 g

Protein 5 g10.8%

Vitamin A 1288.5% Vitamin C 27.3%

Calcium 17.2% Iron 28.8%

*Based on a 2000 Calorie diet

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Coconut Baby Carrots Recipe