DinnerEasy

Spicy Carrots and Squash

Name: Spicy Carrots and Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

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. ...

25 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/2 cup

Calories

Protein

Carbs

Fat

Fiber

Sugar

66mg

Sodium

Saturated Fat 0 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

carrots, cut into 2-inch sticks
2 cups
squash, cut into 2-inch sticks
1 1/2 cups
low-sodium vegetable broth
1/8 cup · or low-sodium chicken broth
vinegar
1 teaspoon
brown sugar
1 teaspoon
Dijon or spicy mustard
1 1/2 teaspoons

Instructions

1
Wash hands with soap and water.
2
Wash, peel, and cut carrots. Wash and cut up squash.
3
Combine carrots and broth in a large saucepan. Cover and cook over medium heat about 5 minutes.
4
Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning.
5
Stir vinegar, brown sugar, and mustard into vegetables.
6
Cook for a few minutes over medium heat until most of the liquid cooks off.

Source: USDA MyPlate Kitchen · Connecticut Food Policy Council

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