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Rosemary Carrots
Makes 4 servings
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Carrots have been cultivated for their medicinal purposes as far back as the Greek and Roman empires. We now know it's the vitamin A that makes them so nutritionally valuable.
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Ingredients
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2
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cups thinly sliced carrots
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1
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teaspoon reduced-sodium chicken bouillon granules
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2
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tablespoons hot water
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1
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tablespoon packed brown sugar
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1/4
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teaspoon dried rosemary, crushed
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1
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tablespoon chopped chives
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1/8
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teaspoon white pepper
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Microwave Directions
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Place carrots in 2-quart microwavable casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover. Microwave on HIGH 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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39
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Calories from Fat
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5 %
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Total Fat
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<1 g
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Saturated Fat
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<1 g
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Carbohydrate
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9 g
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Fiber
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2 g
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Protein
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1 g
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Sodium
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95 mg
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Dietary exchanges
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1-1/2 Vegetable
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