Ingredients:
1 1/2 lbs. baby carrots, fresh or frozen
1/2 cup water
1 tablespoon margarine
1/2 tablespoon brown sugar
2 tablespoon honey
2 or 3 tablespoon minced fresh parsley
Drections:
Rinse and trim carrots, if fresh. Bring water to a boil in a medium saucepan. Add carrots, reduce heat, cover and simmer about 10 minutes, or until carrots are tender-crisp. Drain. If using frozen carrots, follow package direction for cooking. In a nonstick skillet, melt margarine over medium-high heat. Add sugar, honey and carrots. Reduce heat and turn carrots frequently until well glazed, 1 to 2 minutes. Sprinkle with parsley before serving.
Servings: 6
Calories: 83, Fat: 2 g; Fiber: 3 g; Carbs: 16 g; Protein: 1 g
