Print
ShareThis
Scalloped Potatoes
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Yield: Makes 4 servings
Ingredients:
1
package (16 ounces) baby carrots
1
tablespoon margarine or butter
1/2
cup thinly sliced shallots
2
tablespoons reduced-fat maple-flavored pancake syrup
1/4
teaspoon salt
1/8
teaspoon white pepper
Preparation:
1.
Place carrots in medium saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until carrots are tender. Drain; set aside.
2.
In same saucepan, melt margarine over medium-high heat. Add shallots; cook and stir 3 to 4 minutes or until shallots are tender and begin to brown. Add carrots, syrup, salt and pepper; cook and stir 1 to 2 minutes or until carrots are coated and heated through.
Nutritional Information:
| Serving Size: about 3/4 cup | |
| Fiber | 3 g |
| Carbohydrate | 14 g |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 31 % |
| Calories | 80 |
| Protein | <1 g |
| Sodium | 279 mg |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 2-1/2 |
This recipe appears in:
Vegetable Side Dish
