Cook Time: 8 minutes
Ingredients:
- 1 pound baby carrots
- 1/2 cup orange juice
- 1 tbsp honey
- 2 tbsp finely chopped fresh parsley
Preparation:
Cook carrots in a large skillet of boiling water until tender-crisp, about 5 minutes. Drain water. Add honey and orange juice and simmer until liquid is syrupy, about 3 or 4 more minutes. Sprinkle with fresh parsley.Serves 6.
Per Serving: Calories 52, Calories from fat 4, Total Fat 0.4g (sat 0.1g), Cholesterol 0mg, Sodium 27mg, Carbohydrate 11.3g, Fiber 1.4g, Protein 0.7g
