Honeyed Carrots

This recipe is from The New American Heart Association Cookbook.

Honeyed Carrots

Star Rating: 4 stars

2 cups water
10 to 12 small carrots (about 12 ounces)
2 tbsp. light stick margarine
1 tbsp. light brown sugar
1 tbsp. honey
2 tbsp. finely snipped fresh parsley or fresh mint

In a large saucepan, bring the water to a boil over medium-high heat. Cook the carrots for 15 minutes, or until tender. Drain.

Dry the pan. Melt the margarine over medium heat. Swirl to coat the bottom. Stir in the brown sugar, honey, and carrots. Reduce the heat to low and cook for 2 to 3 minutes, or until the carrots are well glazed, stirring frequently.

Sprinkle with the parsley.

4 servings

Per serving: Calories 91, Protein 1 g, Carbohydrates 17 g, Cholesterol 0 mg, Total Fat 3 g, Saturated .5 g, Polyunsaturated 1 g, Monounsaturated 1 g, Fiber 7 g, Sodium 70 mg

2 Weight Watchers points/serving

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