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Dilled peas, carrots, and pearl onions

Preparation time: 10 minutes

 

1 can (15 ounces) small, young peas, rinsed and drained
1 can (15 ounces) baby carrots, rinsed and drained
1 jar (15 ounces) pearl onions, drained
3 tablespoons reduced-calorie margarine
1 teaspoon dried dill
1/4 cup walnut pieces

Put peas, carrots, and onions in three separate pans and warm over low-medium heat. You may need to add a small amount of water to each pan to prevent sticking. Meanwhile, melt margarine in a small saucepan. Add dill and walnut pieces. Cook over medium heat for 3 minutes, stirring frequently.

Drain vegetables and place in mounds, by vegetable, on a serving platter. Drizzle with the walnut and margarine mixture and serve.

Yield: 5 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 71
  Carbohydrate: 8 g
  Protein: 3 g
  Fat: 3 g
  Saturated fat: <1 g
  Sodium: 304 mg
  Fiber: 3 g
  Exchanges per serving: 2 vegetable, 1/2 fat
  Carbohydrate choices: 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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