Simply Roasted Carrots with Candied Walnuts

By Stina

Ingredients

• 3 16 oz. bags mini peeled carrots
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup orange juice concentrate
• 2 tablespoons butter
• 2 cups chopped walnuts
• 1/2 teaspoon ground ginger
• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 1/2 teaspoon dried thyme
• Optional garnish
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

DIRECTIONS

PREHEAT oven to 350F. In a large bowl, toss together carrots, olive oil, salt and pepper. Place carrots in 9X13 inch baking dish. Roast carrots for about 90 minutes or until fork tender.

MIX orange juice concentrate with 1/2 cup water. Set aside.

MELT butter in a large saute pan over medium heat. Add walnuts, ginger, SPLENDA® Granulated Sweetener, thyme, and orange juice mixture and cook until the liquid thickens.

ADD walnut mixture to carrots and toss. Garnish with parsley if desired.

NOTE

Serving size: about ½ cup