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ROASTED BABY CARROTS




Source of Recipe


marla
ROASTED BABY CARROTS

Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml

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, Carbohydrate: 18 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat