Brown Sugar Glazed Carrots

17 Oct

I’ve never been a big fan of cooked carrots, unless they were in a roast.  My mother used to make glazed carrots occassionally when I was a kid, and I remember having like them because of the sweetness, so I thought I’d give them a shot.  I’m trying to broaden my repertoire of side items, and this one seems to be a good fit.  I hope you enjoy.

Ingredients:

  • 1 lb bag of baby carrots
  • 3 TBSP of Splenda Brown Sugar mix
  • 1 TBSP honey
  • 2 TBSP of light butter or margarine (50 cal per tbsp)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

Directions:

  1. Place carrots into a large saucepan, with enough water to cover them about halfway. Bring pot to a boil, and reduce to a simmer.  Simmer carrots, covered, for about 10-12 minutes. (You could also steam them if you prefer)
  2. Remove carrots from pan and set aside. Melt butter in the saucepan; stir brown sugar, honey, salt, and cinnamon into butter until brown sugar is melted.
  3. Stir Carrots into sauce and allow everything to cook together about 5 minutes, stirring throughout.  

Makes 5 servings= 90 Calories per serving

Appx 1 weight watchers point plus per serving

  
 

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