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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 tablespoons packed brown sugar |
1 tablespoon unsalted butter |
1/2 cup low-sodium fat-free chicken broth |
1/2 cup water |
1/2 teaspoon salt |
1 1/4 lb carrots, cut into 2- by 1/4-inch sticks |
1 teaspoon fresh lemon juice |
2 teaspoons minced fresh parsley |
Directions:
1. Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.
2. Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.
3. Each serving contains about 67 calories and 2 grams fat. Nutritional analysis provided by Gourmet
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