PAN-ROASTED FRESH CARROTS WITH HERBS

Course : Carrots
Source:
Serves: 4
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Ingredients:

16 ounces baby carrots
1/2 tablespoons olive oil
1/3 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon fresh pepper to taste
1/2 tablespoons chopped fresh thyme
1/4 teaspoon rosemary leaves -- or dill
1 small orange -- cut in wedges
 

Preparation / Directions:

In large non-stick skillet, sprayed with nonstick cooking spray, coat carrots in hot oil. Sprinkle with onion and add salt and pepper. Cover and cook over medium-low heat, turning once halfway through, until just tender, about 25-30 minutes. Add herbs the last 5 minutes

 

Nutritional Information:

Per Serving (excluding unknown items): 146 Calories; 7g Fat (40.8% calories from fat); 2g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 538mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fruit; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0


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