GINGERED CARROTS AND PEPPERS

"Double up on beta benefits in this tasty side dish. Pair it with any of our pork recipes."

1 1/2 lb. carrots, cut diagonally into 1-inch chunks
1 sweet red pepper, cut into strips
1/2 cup reduced-fat chicken broth
1 Tbsp minced gingerroot or (1/2 tsp ground ginger)
1 Tbsp snipped fresh cilantro or parsley
1 tsp canola oil
1/4 tsp ground black pepper

B ring carrots, red peppers, broth, gingerroot, cilantro, oil and black pepper to a boil over medium-high heat. Reduce heat, cover pan and cook until carrots are tender, 12 to 15 minutes.

Servings: 4

Per serving: 84 calories, 1.5 g fat (16% of calories), 0 mg cholesterol, 112 mg sodium, 5.2 g dietary fiber.

Source: Recipe magazine: Prevention's Quick and Healthy Cooking, December 1995