ROASTED BABY CARROTS
Yield: 4 servings Source: "Cooking with The Diabetic Chef" by Chris Smith Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 1-1/2 cup orange juice - 1 pound baby carrots - 1 tablespoon olive oil - 1/4 teaspoon salt - 1/8 teaspoon white pepper DIRECTIONS Preheat the oven to 400 degrees F. Bring the orange juice to a boil in a pan, then reduce the heat to a simmer. Allow the liquid to reduce by one-fourth. Remove from the heat and allow it to cool. Combine the remaining ingredients in a baking dish and mix well. Bake for 20 minutes, then stir the carrots to brown the other side. Bake for another 20 minutes. Serve with the reduced orange juice as a sauce. Nutritional Information Per Serving (About 1/2 cup): Calories: 112, Fat: 4 g, Cholesterol: 0 mg, Sodium: 622 mg, Carbohydrate: 18 g, Protein: 2 g Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
