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.


Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 91
Fat: 3 grams
Fiber: 3 grams
Sodium: 251 milligrams
Cholesterol: 8 milligrams
Protein: 2 grams
Carbohydrates: 15 grams

Diabetic Exchanges

2 Vegetables, 1/2 Fat