Orange Ginger Carrots
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
carrots -- peeled and sliced |
|
1/2 |
cup |
low sodium vegetable broth |
|
1/2 |
cup |
white wine |
|
2 |
tablespoons |
unsalted butter |
|
2 |
tablespoons |
honey |
|
2 |
tablespoons |
fresh orange juice |
|
1 |
teaspoon |
orange zest |
| Heat broth and wine to boiling. Add carrots. Reduce heat to simmer and cook for 10 to 15 minutes or until tender. Drain. Add butter, honey, orange juice, and zest together. Heat until butter melts and a glaze is formed. Add carrots and stir to glaze. Cook for 5 minutes. Makes 6 servings. |
| Per Serving: 104 Calories; 4g Fat (36.8% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 69mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. |