Glazed Mini Carrots

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.

READER'S COMMENT:

"These do not last long when I make them! Great way to get your carrots in! My 1 yr old, 2 yr old, husband & myself eat 'em up. I let them cook just a tad little longer so they will be tender enough for the young kids. "

4 servings, 1/2 cup each

Active Time: 5 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

3 cups mini carrots, (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Preparation

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Nutrition

Per serving: 74 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 236 mg sodium; 287 mg potassium.

Nutrition Bonus: Vitamin A (320% daily value), Vitamin C (23% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat