Ingredients for Baby Carrots With Hazelnuts
- 1 pound baby carrots
- 1/2 cup water
- 1 tablespoon butter
- 1/2 cup hazelnuts
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Baby Carrots With Hazelnuts
- Wash and trim 1 pound of baby carrots.
- In a medium saucepan, bring 1/2 cup of water to a boil. Add the carrots, cover, and cook for 15-20 minutes, or until crisp-tender.
- Drain the carrots well, reserving 1/4 cup of the cooking liquid.
- While the carrots are cooking, toast 1/2 cup of hazelnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Let cool slightly, then roughly chop.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the reserved 1/4 cup of cooking liquid and stir.
- Add the cooked carrots and chopped hazelnuts to the saucepan. Toss gently to coat.
- Heat through for 1-2 minutes, until warmed through. Season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
1g
Carbs
2g
