Spicy Carrots and Squash
This side dish is an excellent way to get your orange vegetables. Vinegar, brown sugar, and spicy mustard combine to give this dish a sweet and tangy taste.
- 4 Servings
- Less than $3.00
Spicy Carrots and Squash
This side dish is an excellent way to get your orange vegetables. Vinegar, brown sugar, and spicy mustard combine to give this dish a sweet and tangy taste.
- 4 Servings
- Less than $3.00
Ingredients
- 2 cups carrots, cut into 2-inch sticks
- 1 1/2 cups squash, cut into 2-inch sticks
- 1/8 cup low-sodium vegetable broth
- 1 teaspoon vinegar
- 1 teaspoon brown sugar
- 1 1/2 teaspoons Dijon or spicy mustard
Steps
Wash hands with soap and water.
Wash, peel, and cut carrots. Wash and cut up squash.
Combine carrots and broth in a large saucepan. Cover and cook over medium heat about 5 minutes.
Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning.
Stir vinegar, brown sugar, and mustard into vegetables.
Cook for a few minutes over medium heat until most of the liquid cooks off.
Ingredients
Serving Size: 1/2 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 39 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars included | 1 g |
| Protein | 1 g |
| Minerals | |
| Calcium | 28 mg |
| Sodium | 91 mg |
| Iron | 0 mg |
| Vitamins | |
| Vitamin C | 11 mg |
Source:
- Connecticut Food Policy Council