Honey Glazed Carrots
A perfect blend of sweet glaze.

Servings: 6

• 2 pounds carrots (10 medium), cut diagonally into 3/4-inch-thick pieces
• 1 pound small shallots (12), peeled and trimmed, keeping root ends intact
• 2 tablespoons light margarine (low saturated fat)
• 3/4 teaspoon salt
• 1 1/2 cups water
• 1 cup chicken broth
• 1/3 cup white Port
• 1/3 cup mild honey
• 2 teaspoons chopped fresh dill (optional)
• 2 teaspoons chopped fresh chives (optional)
• 1/4 teaspoon black pepper

Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with margarine and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid and simmer over moderate heat until vegetables are tender when pierced with a fork, about 20 minutes.

Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (optional) and pepper.

Per Serving: 210 Calories; 2g Fat (9.1% calories from fat); trace Saturated Fat; 5g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 453mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

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