Baby Carrots With Nutmeg and Coriander

Ingredients

• 24 baby carrots, about 1 pound
• Salt and freshly ground pepper
• 1 tablespoon butter
• ¼ teaspoon freshly grated nutmeg
• 4 tablespoons chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    66 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 0 grams protein; 7 milligrams cholesterol; 90 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel carrots and cut off the ends if desired.
2. Put carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
3. Drain carrots. Add pepper, butter, nutmeg and coriander. Toss to coat, and serve.

15 minutes