Honey Glazed Carrots
2 pounds carrots
(10 medium), cut diagonally into 3/4-inch-thick pieces
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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