Go Back
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Root Beer Carrots
When I made some
Salisbury steaks
the other day, I needed a side that reminded me of a TV dinner. These root beer carrots fit the bill and then some!
Course
Side
Cuisine
American
Keyword
carrots
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
125
kcal
Author
Based on a recipe from Rachael Ray's Everyday
Ingredients
12
ounce
root beer
(diet works fine)
⅓
cup
brown sugar
½
teaspoon
cinnamon
½
teaspoon
ground cumin
I used 1/4 teaspoon since we're not big fans of cumin
½
teaspoon
ground cloves
I used 1/4 teaspoon since we're not big fans of cloves
½
teaspoon
kosher salt
2
pounds
baby carrots
1
teaspoon
dried thyme
Instructions
Heat a large skillet over medium-high heat.
Add 1/2 cup of water, the root beer, brown sugar, cinnamon, cumin and cloves. Bring to a boil.
Add the carrots. Cover and simmer for 5 minutes.
Remove the cover and continue cooking until the carrots are tender, stirring occasionally, for about 15 minutes.
Remove from heat, stir in the thyme, and serve.
Nutrition
Calories:
125
kcal
|
Carbohydrates:
31
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
324
mg
|
Potassium:
386
mg
|
Fiber:
5
g
|
Sugar:
25
g
|
Vitamin A:
20862
IU
|
Vitamin C:
4
mg
|
Calcium:
71
mg
|
Iron:
2
mg