Carrots have been cultivated for their medicinal purposes as far back as the Greek and Roman empires. We now know it's the vitamin A that makes them so nutritionally valuable.
Makes 4 servings
|2||cups thinly sliced carrots|
|1||teaspoon reduced-sodium chicken bouillon granules|
|2||tablespoons hot water|
|1||tablespoon packed brown sugar|
|1/4||teaspoon dried rosemary, crushed|
|1||tablespoon chopped chives|
|1/8||teaspoon white pepper|
- Place carrots in 2-quart microwavable casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover. Microwave on HIGH 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||5 %|
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