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Spicy Carrots and Squash

Spicy Carrots and Squash

25 Ratings
25 Ratings
Recipe Image
Spicy Carrots and Squash
Makes: 4 servings
Total Cost: $$$$

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.  

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

Directions

1. Wash, peel and cut carrots. Wash and cut up squash.
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.
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.
 

Notes

Try this recipe without brown sugar.

Learn more about:
- Carrots
- Summer Squash

Source:

Connecticut Food Policy Council.

Nutrition Information

Serving Size: 1/2 cup (157g)
Nutrients Amount
Total Calories 39
Total Fat 0 g
Saturated Fat 0 g
Cholesterol N/A
Sodium 91 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Total Sugars 5 g
Added Sugars included 1 g
Protein 1 g
Vitamin D N/A
Calcium 28 mg
Iron 0 mg
Potassium N/A
N/A - data is not available
Nutrients Amount
Total Calories 39
Total Fat 0 g
Saturated Fat 0 g
Carbohydrates 8 g
Dietary Fiber 2 g
Total Sugars 5 g
Added Sugars included 1 g
Protein 1 g
Minerals
Calcium 28 mg
Sodium 91 mg
Iron 0 mg
Vitamins
Vitamin A 514 mcg RAE
Vitamin C 11 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups

Write a review

When the recipe states squash, it didn't specify, nor did it give recommendations. I also substituted peeled baby carrots (available on the WIC program), which decreased prep time.
09/23/09
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