2003 Candied Carrots

By boandozzy

One serving (3/4 cup) equals 66 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 286 mg sodium, 15 g carbohydrate, 3 g fiber, 1 g protein.

Diabetic Exchanges: 2 vegetable.

Originally published as Candied Carrots in Light & Tasty June/July 2002, p33

Ingredients

• 4 cups sliced carrots
• 3 tablespoons reduced-calorie pancake syrup
• 1 tablespoon lemon juice
• 2 teaspoons minced fresh parsley
• 1 teaspoon butter
• 1/2 teaspoon salt
• Dash pepper

Details

Servings 6
Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Place 1 in. of water in a large saucepan; add carrots, Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.

Stir in the remaining ingredients. Simmer, uncovered, until most of the liquid has evaporated. Yield: 6 servings.