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Lemon-Glazed Baby Carrots

Yield: 4 servings
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Ingredients

  • 1 pound peeled baby carrots
  • 1/4 cup chicken stock, or vegetable stock
  • 1 tablespoons margarine or butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1 tablespoon finely chopped fresh parsley or chives

Directions

  1. In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.
  2. Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.
  3. Sprinkle with parsley or chives and serve.

Nutritional Information (Per Serving)
Calories:91
Protein:2g
Sodium: 251 mg
Cholesterol:8 mg
Fat: 3g
Dietary Fiber: 3g
Carbohydrates: 15g
Exchanges: 2 Vegetables, 1/2 Fat

Source: America's Everyday Diabetes Cookbook



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