Spicy Carrots and Squash
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Ingredients
- 2 cups carrots, cut into 2 inch sticks
- 1 1/2 cups squash, cut into 2 inch sticks
- 1 teaspoon vinegar
- 1/8 cup vegetable or chicken broth, low-sodium
- 1 teaspoon brown sugar
- 1 1/2 teaspoons Dijon or spicy mustard
Instructions
- Wash hands with soap and water.
- Wash, peel, and cut carrots. Wash and cut up 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.
Nutrition
| Calories | 39 |
|---|---|
| Protein | 1 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Sodium | 91 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Connecticut Food Policy Council