Nutrition info - Recipes

Coconut-Ginger Baby Carrots

A few simple ingredients transform an inexpensive bag of frozen carrots into a healthy, exotic side dish. Beta carotene is joined by healthy doses of calcium, iron, magnesium and selenium in this quick fix side.

Coconut-Ginger Baby Carrots


For 5 people

  • 1 teaspoon(s) canola oil
  • 1 tablespoon(s) minced fresh ginger
  • 3 cloves minced garlic (1 tbsp.)
  • 16 ounce(s) frozen baby carrots
  • 1/2 teaspoon(s) salt
  • 2 ounce(s) water
  • 1 ounce(s) unsweetened coconut milk
  • 3 tablespoon(s) chopped, fresh cilantro


In a medium saucepan over medium-high, heat the oil. Add the ginger and garlic and saute, stirring constantly, until they become fragrant and begin to color, about 1 minute. Add the frozen carrots, salt and water. Bring the carrots to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until carrots are very soft. Remove from the heat and stir in the coconut milk and cilantro.

Nutrition facts

  • Kcal: 65.96 kcal
  • Fibers (g): 2.62g
  • Sodium (mg): 341.57mg
  • Carbs: 10.87g
  • Fat: 1.95g
  • Saturated fat (g): 0.8g
  • Proteins: 1.37g