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INGREDIENTS:
1 pound baby carrots
3 tablespoons water
1 tablespoon olive oil
1 1/2 tablespoon balsamic vinegar
1 tablespoon brown sugar
parsley
Place carrots and water in a microwave-safe bowl. Cover and microwave for 5 minutes or until carrots are tender yet crisp. Drain the carrots. Heat oil in a skillet over medium-high heat. Add carrots and saute for about 8 minutes or until lightly browned. Sprinkle with parsley and serve. Serves 4.
Per serving: 100 calories, 3.5 grams fat, .5 grams saturated fat, 0grams trans fat, 17 grams carbohydrates, 0 mg cholesterol, 80 mg sodium, 3 grams fiber