Rosemary Glazed Carrots: A Simple & Flavorful Recipe

YIELD Makes 4 servings

Carrots have been cultivated for their medicinal purposes as far back as the Greek and Roman empires. We now know it's the vitamin A that makes them so nutritionally valuable.

INGREDIENTS

2 cups thinly sliced carrots 1 teaspoon reduced-sodium chicken bouillon granules 2 tablespoons hot water 1 tablespoon packed brown sugar 1/4 teaspoon dried rosemary, crushed 1 tablespoon chopped chives 1/8 teaspoon white pepper

PREPARATION:

Microwave Directions

1. Place carrots in 2-quart microwavable casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover. Microwave on HIGH 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 9 g Saturated Fat <1 g Total Fat <1 g Calories from Fat 5 % Calories 39 Protein 1 g Sodium 95 mg DIETARY EXCHANGE: Vegetable 1-1/2