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Diet Types: Low Fat, Vegetarian, Wheat Free
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Ingredients:
6 medium carrots, peeled and cut into 2-inch pieces 1/2 cup orange juice1 tablespoon honey2 teaspoons prepared yellow mustard1/8 teaspoon pepper1 cup pitted dried plums, halved1 tablespoon buttersalt to taste2 tablespoons chopped parsley, optional
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Serves: 6
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Cooking Time: Under 30 minutes |
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| Instructions: |
| In large skillet, cover carrots, with water. Bring to a boil; reduce heat to medium. Cook about 10 minutes or until crisp-tender; drain and return to skillet. Meanwhile, in small bowl, whisk together orange juice, honey, mustard and pepper; set aside. Add dried plums, butter and orange juice mixture to carrots. Cover and cook over low heat 5-10 minutes or until sauce thickens slightly and is reduced by half, stirring occasionally. Season to taste with salt. Garnish with parsley, if desired. Note: You may use 1 pound of baby carrots for 6 medium sized carrots. |
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