Spicy Carrots and Squash
Yield Ingredients
2 cups carrots, cut into 2 inch sticks 1 1⁄2 cup squash, cut into 2 inch sticks 1 teaspoon vinegar 2 tablespoons vegetable broth, fat free 1 teaspoon brown sugar 1 1⁄2 teaspoon Dijon or spicy mustard Instructions
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.
Cost
Per recipe: $1.17
Per serving: $0.29Source
Connecticut Food Policy Council, Farm Fresh Summer Recipes
