ROASTED CARROTS WITH SHALLOTS AND SAGE
3/4 cup baby carrots
2 large shallots, halved lengthwise
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon finely chopped fresh sage leaves
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400 degrees F.
In an 8- or 9-inch shallow non-stick baking dish, toss the carrots and shallots with the vinegar and oil to coat.
Roast for 25 to 30 minutes, or until the vegetables are tender and deeply browned, turning twice. Transfer to a serving bowl.
Meanwhile, in a small bowl, stir together the sage, garlic powder, salt and pepper. Sprinkle over the roasted vegetables. Stir well.
Makes 2 servings
Per serving: 65 calories, 2.5 g fat, 0 mg cholesterol, 190 mg sodium, 11 g carbohydrates, 1 g protein
Source: Diabetes and Heart Healthy Meals for Two by The American Diabetes Association and the American Heart Association
3/4 cup baby carrots
2 large shallots, halved lengthwise
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon finely chopped fresh sage leaves
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400 degrees F.
In an 8- or 9-inch shallow non-stick baking dish, toss the carrots and shallots with the vinegar and oil to coat.
Roast for 25 to 30 minutes, or until the vegetables are tender and deeply browned, turning twice. Transfer to a serving bowl.
Meanwhile, in a small bowl, stir together the sage, garlic powder, salt and pepper. Sprinkle over the roasted vegetables. Stir well.
Makes 2 servings
Per serving: 65 calories, 2.5 g fat, 0 mg cholesterol, 190 mg sodium, 11 g carbohydrates, 1 g protein
Source: Diabetes and Heart Healthy Meals for Two by The American Diabetes Association and the American Heart Association
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