A Healthy Recipe for Spring

Roasted Carrots with Shallots and Sage

Try pairing these carrots with baked chicken or roast pork for great complementary flavors. Serves 2; Serving size: 1/2 cup

Prep time: 5 minutes

Ingredients:

3/4 cup baby carrots

2 large shallots, halved lengthwise

1 tbsp balsamic vinegar

1 tsp olive oil

1 tbsp finely chopped fresh sage

1/8 tsp garlic powder

1/8 tsp salt

1/8 tsp pepper

Preparation:

Preheat oven to 400° F.

In an 8- or 9-inch shallow skillet, toss the carrots and shallots with the vinegar and oil to coat.

Roast for 25 to 30 minutes, or until the vegetables are tender, turning twice.

Transfer to a serving bowl.

Meanwhile, in a small bowl, stir together the sage, garlic powder, salt and pepper.

Sprinkle over the roasted vegetables. Stir well.

Nutritional Information:

Exchanges/Choices:

2 vegetable

1/2 fat

Calories: 65

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0.3 g

Trans fat: 0 g

Polyunsaturated fat: 0.3 g

Monounsaturated fat: 1.7 g

Cholesterol: 0 mg

Sodium: 190 mg

Total carbohydrate: 11 g

Dietary fiber: 2 g

Sugars: 4 g

Protein: 1 g