RecipeGingered Carrots

Nutrition Facts
Amount per Serving
  • Calories: 77
  • Protein: 1g
  • Total Fat: 3g
    • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 3g
  • Sodium: 129mg

I’m always looking for creative ways to prepare one of my favorite veggies — carrots. This chapter gave me a reason to experiment with ginger, and I’m thrilled with the finished product. I hope your joints, and taste buds, agree!

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 1 pounds carrots peeled and cut into 1″ wedges
  • 2 tablespoon margarine soft tub reduced-fat, trans fat–free
  • 1/4 cup ginger, fresh grated
  • 2 teaspoons ginger, ground
  • salt, coarse
  • pepper, black ground

Preheat the oven to 400°F. Tear a large piece of aluminum foil, about 24″ long. Spread the carrots evenly over one half. Rub the carrots with the margarine, fresh ginger, and ground ginger. Season with salt and pepper.

Fold the opposite end of the foil over, folding around the edges to make a neat package with no openings. Place the package on a baking sheet and bake 20 to 25 minutes, until the carrots are tender when pierced with a knife. Serve immediately.

IBS sufferers take note: This recipe is only suitable for constipation-predominant IBS.