Roasted Carrots in Honey
Serve with any roasted ham or poultry.

Servings: 8

• 3 to 4 bunches (depending on size) fresh carrots, peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• Salt and freshly ground black pepper, to taste

Preheat the oven to 450°:F.

Cut the carrots into thirds, crosswise on a sharp diagonal.

Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper.

Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.

Per Serving (based on 4 bunches): 133 Calories; 4g Fat (23.8% calories from fat); 1g Saturated Fat; 2g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 4 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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