BALSAMIC-ROASTED CARROTS
12 large carrots (about 2 pounds)
1/4 cup balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray
Preheat oven to 375 degrees F.
Cut carrots in half lengthwise; cut diagonally into 1 inch pieces to equal 5 cups.
Combine carrots and next 4 ingredients in a bowl; stir well. Spoon carrot mixture onto a jelly-roll pan coated with cooking spray.
Bake at 375 degrees F for 40 minutes or until carrots are soft and browned, stirring every 15 minutes.
Yield: 3 servings (serving size: 1 cup).
Selections: 1 FR/V, 1 FA.
Per serving: Calories125 (6 % from fat); Protein 2.2 g; fat 3.6 g (sat
0.5 g); Carbohydrates 22.8 g; Fiber 7 g; Cholesterol 0 mg; Iron 1.2 mg;
Sodium 272 mg; Calcium 60 mg.
Source: Weight Watchers Magazine, Jul/Aug 1997
12 large carrots (about 2 pounds)
1/4 cup balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray
Preheat oven to 375 degrees F.
Cut carrots in half lengthwise; cut diagonally into 1 inch pieces to equal 5 cups.
Combine carrots and next 4 ingredients in a bowl; stir well. Spoon carrot mixture onto a jelly-roll pan coated with cooking spray.
Bake at 375 degrees F for 40 minutes or until carrots are soft and browned, stirring every 15 minutes.
Yield: 3 servings (serving size: 1 cup).
Selections: 1 FR/V, 1 FA.
Per serving: Calories125 (6 % from fat); Protein 2.2 g; fat 3.6 g (sat
0.5 g); Carbohydrates 22.8 g; Fiber 7 g; Cholesterol 0 mg; Iron 1.2 mg;
Sodium 272 mg; Calcium 60 mg.
Source: Weight Watchers Magazine, Jul/Aug 1997
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