Glazed Mini Carrots


Sweeten any meal with the Vitamin
A-goodness of carrots. Save time by
buying bags of “baby” carrots (actually
peeled and pared down versions of mature
whole carrots), or simply peel and slice
your own. Leaving the skin on, and
scrubbing it well, doesn’t really add much
nutritional power and can add bitterness,
so scrape it off for best results.


NUTRITIONAL INFORMATION:
Calories: 74
Fat: 2g
Saturated fat: 1g
Protein: 1g
Carbohydrate: 14g
Fiber: 2g
Cholesterol: 5mg



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Ingredients

• 3 cups (1 pound) mini carrots or
   peeled/sliced large carrots
• 1/3 cup water
• 1 tablespoon honey
• 2 teaspoons butter
• ¼ teaspoon salt, or to taste
• 1 tablespoon lemon juice
• Freshly ground pepper, to taste
• 2 tablespoons chopped fresh parsley
  (optional)



PREPARATION
Prep Time: 10 minutes


1. Combine carrots, water, honey, butter and
    salt in a large skillet.
2. Bring to a simmer over medium-high
    heat.
3. Cover and cook until tender, 5 - 7
    minutes.
4. Uncover and cook, stirring often, until the
    liquid thickens to a syrup glaze, about
    1 - 2 minutes.
5. Stir in lemon juice and pepper.
6. Sprinkle with parsley before serving.

To serve: Top each chicken portion with
remaining chopped almonds and parsley.

4 servings







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