See Also: Rosemary Carrots(recipes)
carrots(medicine)
Carrots Chinoise(recipes)
Carrots & Wine(recipes)
Peas and Carrots(money)
Cumin carrots(recipes)
Savory Matchstick Carrots(recipes)
Steamed Broccoli & Carrots(recipes)
Honey Mint Carrots(recipes)
Orange-Spiked Zucchini and Carrots(recipes)

Rosemary Carrots (recipes)




Yield: Makes 4 servings

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.





Ingredients:



2cups thinly sliced carrots

1teaspoon reduced-sodium chicken bouillon granules

2tablespoons hot water

1tablespoon packed brown sugar

1/4teaspoon dried rosemary, crushed

1tablespoon chopped chives

1/8teaspoon white pepper









Preparation:





1.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.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

9 g







Saturated Fat









Total Fat









Calories from Fat

5 %







Calories

39







Protein

1 g







Sodium

95 mg









Dietary Exchange:







Vegetable

1-1/2