Spicy Carrots and Squash
Preparation Time: 25 minutes | ||
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Wash, peel and cut carrots. Wash and cut squash. Combine carrots and broth in 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. Serve. | ||
Serves: 4 | ||
1 Cup of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): [What’s This?] |
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Nutrition Information per Serving: | ||
Calories: 60 Total Fat: 0g Saturated Fat: 0g % of Calories from Fat: 0% % Calories from Sat Fat: 0% |
Protein: 1g Carbohydrates: 15g Cholesterol: 0mg Dietary Fiber: 3g Sodium: 70mg |
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Each serving provides: An excellent source of vitamins A and C, and a good source of vitamins B6 and K, fiber, manganese and potassium. |
Recipe adapted from the Connecticut Food Policy Council.
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