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    2 pt. Balsamic Roasted Carrots


    Source of Recipe


    Weight Watchers Magazine, Jul/Aug 1997, page 80

    List of Ingredients




    12 large carrots --about 2 pounds
    1/4 cup balsamic vinegar
    2 teaspoons olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    nonstick cooking spray

    Recipe



    1. Preheat oven to 375¼F.

    2. Cut carrots in half lengthwise; cut diagonally into 1 inch pieces to equal 5 cups. Combine carrots and next 4 ingredients in a bowl; stir well. Spoon carrot mixture onto a jelly-roll pan coated with cooking spray. Bake at 375¼F for 40 minutes or until carrots are soft and browned, stirring every 15 minutes.

    Yield: 3 servings (serving size: 1 cup).

    Selections: 1 FR/V, 1 FA.

    Per serving: Calories125 (6 % from fat); Protein 2.2 g; fat 3.6 g (sat 0.5 g); Carbohydrates 22.8 g; Fiber 7 g; Cholesterol 0 mg; Iron 1.2 mg; Sodium 272 mg; Calcium 60 mg.

 

 

 

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