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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 4 servings |
||
| Calories 85 | ||
| Calories from Fat 28 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 132mg | 5% | |
| Potassium 307mg | 8% | |
| Total Carbohydrate 13.7g | 4% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 9.1g | ||
| Protein 1.2g | 2% | |
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By: PaulaG
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Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.
SERVES 4
Ingredients
- 1 lb baby carrot, rinsed
- 1/4 cup chicken stock or vegetable stock
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest, grated
- salt
- pepper
- 1 tablespoon fresh parsley or chives, finely chopped
Directions
1
Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.2
Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.3
Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.4
Season with salt and pepper to taste, sprinkle with parsley or chives and serve.
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Featured Reviews for This Recipe
From: 529321
On May 28, 2009
LOVE THEM! I'm a huge butter and sweet fanatic so having something healthy that is both buttery and sweet is great!.... I of course added a bit more butter and brown sugar and cooked the carrots a little bit longer than called for... but overall this is a great and simple recipe 
From: Aaliyah&Aaron's mum
On Jan 21, 2008
Absolutely delicious! DH who doesn't care much for carrots, loved it too! We loved the combination of the sugar and the lemon and the chicken stock.. Next time I think I might add in an extra splash of lemon juice, but that's just a presonal preference, it's scrummy as is! I intended to serve it as a side, but as I was plating it, I gobbled up almost half of it before it even reached the dining table .. Thank you, PaulaG, for sharing this wonderful recipe, a keeper for sure!
From: Catherine Wall
On Dec 26, 2007
This was a very easy recipe. I would recommend using fresh baby carrots instead of frozen though as they were quite moist and it took much longer than it should have for the glaze to thicken. Other than that tip, it was a 5-star recipe! Thanks Paula!!
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