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Thursday, December 12, 2013


Honey Carrots

1½ lbs. baby carrots
½ c. water
1 T. light margarine
2 T. honey
½ T. light brown sugar
2 T. minced fresh parsley (optional)

In a medium saucepan, bring water to a boil over high heat.  Add carrots, reduce heat, and simmer, covered, for about 10 minutes, or until tender-crisp.  Drain.

In a large nonstick skillet, melt margarine over medium heat.  Add honey, sugar and carrots.  Reduce heat to medium-low and cook, stirring frequently, until carrots are well glazed, 1 to 2 minutes.  Sprinkle with parsley if desired.

Nutrition Information:  per 1/6 recipe
Calories 90, Total fat 2 g, Saturated fat 1g, Cholesterol 0 g, Sodium 93 mg, Carbohydrate   18 g,  Protein 1g

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