April 27, 2013

Crinkly Basil Carrots

This side dish is my 4-year old's favorite side dish. I know I can add carrots to his plate and he will eat - or at least he will eat his side, if not his entree. I use a pack of frozen crinkle-cut carrots, but you can also use fresh crinkle sliced carrots, if you prefer. I tend to use a lot of frozen vegetables as a matter of convenience. There are several articles online (such as these two articles on LiveStrong and EatingWell) which compare the nutritional value of fresh vs. frozen vegetables .. and frozen vegetables come out on top. So stock up that freezer. 

Crinkly Basil Carrots
Prep Time: 10-14 min

Ingredients (Serves 4):
  1. 1 x 12 oz Frozen Crinkle-Cut Carrots
  2. 2 tsp fresh Basil, finely chopped
  3. 1/2 cup water or Home-Made Vegetable Broth
  4. Salt & Pepper, to taste
In a deep sauce-pot, bring 1/2 cup water or vegetable broth to a boil and then reduce heat to medium-low. Add carrots and a sprinkle of salt and cover and allow to simmer until fork tender (about 8-10 min). Halfway through this process, uncover, toss well and sprinkle chopped basil leaves on top. Once carrots are done, keep covered until ready to serve (this will help preserve the essential oils from Basil). Add salt, as needed and garnish with freshly cracked black pepper. 

Nik's Assessment: A+++ !! He ate his entire serving, without asking how many bites he needed to eat :)

Nutrition Facts (Per Serving)*: Calories 35 (Fat Calories 2)
Total Fat 0.2 g; Carbohydrates 8.2 g; Fiber 2.4 g; Sugars 4.0 g; Protein 0.8 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary tremendously.

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