Baby Carrots With Nutmeg and Coriander

By Pierre Franey

Total Time
15 minutes
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 24baby carrots, about 1 pound
  • Salt and freshly ground pepper
  • 1tablespoon butter
  • ¼teaspoon freshly grated nutmeg
  • 4tablespoons chopped fresh coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

67 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 275 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel carrots and cut off the ends if desired.

  2. Step 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. Step 3

    Drain carrots. Add pepper, butter, nutmeg and coriander. Toss to coat, and serve.

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