Maple-Glazed Carrots Shallots


Makes 4 servings


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


  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
Calories 80
Calories from Fat 31 %
Total Fat 3 g
Saturated Fat 1 g
Carbohydrate 14 g
Fiber 3 g
Protein <1 g
Sodium 279 mg

Dietary Exchange

Vegetable 2-1/2
Fat 1/2

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