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|
|1/8||teaspoon white pepper|
- 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.
- 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.
|Serving Size:||about 3/4 cup|
|Calories from Fat||31 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
Check out more recipes for Vegetable Side Dish