Sweet carrots

By Avera

  • Serves 4

  • 1/2 cup water

  • 1/4 teaspoon salt

  • 2 cups shredded carrots

  • 1 teaspoon trans-free margarine

  • Sugar substitute, to taste

  • 1 teaspoon lemon juice

  • 4 tablespoons fresh parsley, chopped

  1. In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley. Serve immediately.

Nutritional Facts

Serving size
1/2 cup
Calories 40 Cholesterol 0 mg
Protein 1 g Sodium 167 mg
Carbohydrate 6 g Fiber 2 g
Total fat 1.5 g Potassium 251 mg
Saturated fat trace Calcium 21 mg
Monounsaturated fat 0.5 g

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3 replies

Avera 2008-11-26 23:44:03 -0600 Report

Dietitian's tip: Carrots — an excellent source of beta carotene — keep well for up to two weeks if they're refrigerated, unwashed and in plastic bags. If you bought them with their green tops still attached, trim off the greens before storing or else they'll deplete moisture from the roots.