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| INGREDIENTS |
| 2 tsp. |
olive oil |
| ½ tsp. |
dried rosemary or thyme |
| ½ lb. |
carrots, peeled and sliced |
| 1 cup |
carrot juice |
| 1 tbsp. |
white wine vinegar |
| ½ tsp. |
salt |
| ¼ cup |
parsley, chopped |
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|
|
| RECIPE |
- Heat oil with herbs in a large nonstick skillet over medium-high heat.
- Add carrots stirring to coat.
- Add carrot juice, vinegar, and salt, bring to a boil.
- Lower heat and cook slowly uncovered until carrots are tender. (Add a little water if carrots begin to stick.)
- Remove from heat and stir in parsley.
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| SERVING SUGGESTION |
SERVING SIZE:
¾ cup carrots
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
130 |
|
| Total Fat |
5 g |
|
| Sodium |
450 mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
4 g |
|
| Protein |
2 g |
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