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Yield: 4 servings
Ingredients:
- 1-1/2 cup orange juice
- 1 pound baby carrots
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Directions:
Preheat the oven to 400 degrees F. Bring the orange juice to a boil in a pan, then reduce the heat to a simmer. Allow the liquid to reduce by one-fourth. Remove from the heat and allow it to cool. Combine the remaining ingredients in a baking dish and mix well. Bake for 20 minutes, then stir the carrots to brown the other side. Bake for another 20 minutes. Serve with the reduced orange juice as a sauce.
Nutritional Information Per Serving (About 1/2 cup): Calories: 112, Fat: 4 g, Cholesterol: 0 mg, Sodium: 622 mg, Carbs: 18 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat
By Terri
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