2 teaspoons extra virgin olive oil
1 pound baby carrots
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
1 cup chicken broth, low-sodium
1. Heat the olive oil in medium skillet over medium heat.
2. Add baby carrots, salt, pepper, and sugar to skillet and sauté for 5 minutes, stirring frequently.
3. Add broth or water to skillet and raise heat to medium high. Simmer carrots, stirring occasionally, until liquid is reduced and carrots are glazed, about 20 minutes.
Serving Size: about 1/2 cup
Number of Servings: 4
|Fat||3 g||Fiber||2 g|
|Protein||2 g||Saturated Fat||0 g|
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