Citrus Roasted Carrots
Delicious served with roasted or grilled entrees.
1 1/2 pounds slender baby carrots, trimmed, scrubbed
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon (packed) finely grated orange peel
1/3 cup fresh orange juice
1 1/2 tablespoons honey
Sea salt (optional)
Black pepper (optional)
Preheat oven to 400°F. Arrange carrots in single layer on rimmed baking sheet. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 10 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Transfer carrots and any juices to platter.
Per Serving: 143 Calories; 6g Fat (35.7% calories from fat); 1g Saturated Fat; 2g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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