Cost/Serving: $0.50
Yield: [4 servings] / Serving Size = ¾ cup
Ingredients:
Directions:
Yield: [4 servings] / Serving Size = ¾ cup
Ingredients:
2 cups carrots, cut into 2-inch sticks
1½ cups butternut or acorn squash, cut into 2-inch sticks
1 teaspoon vinegar
2 Tablespoons vegetable broth
1 teaspoon sugar
1½ teaspoons Dijon or spicy mustard
Directions:
1. Wash, peel, and cut carrots and squash into 2 inch sticks.
2. Combine carrots and broth in saucepan. Cover and cook over medium heat about 5 minutes.
3. Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth if necessary to keep from burning vegetables.
4. Stir vinegar, brown sugar, and mustard into vegetables.
5. Cook for a few minutes over medium heat until most of the liquid cooks off.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.