Roasted Baby Carrots

    Yield: 4 servings

    Source: Cooking with The Diabetic Chef

    Ingredients

      1-1/2 C orange juice
      1 lb baby carrots
      1 T olive oil
      1/4 tsp salt
      1/8 tsp white pepper


    Preheat oven to 400 degrees, Bring orange juice to a boil in a pan, then reduce heat to a simmer.

    Allow liquid to reduce by one-fourth, remove from heat and allow to cool.

    Combine remaining ingredients in a baking dish and mix well.

    Bake for 20 minutes, then stir the carrots to brown the other side.

    Bake for another 20 minutes. Serve with the reduced orange juice as a sauce.

    Nutritional Information Per Serving (About 1/2 cup):Calories: 112, Fat: 4 g, Cholesterol: 0 mg,Sodium: 622 mg, Carbohydrate: 18 g, Protein: 2 g

    Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat

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