Ingredients
Directions
Place carrots in a pan, add approximately 1 inch of water, cover pan with lid, and bring to a boil over medium-high heat. Cook for 8–10 minutes, or until carrots are tender when pierced with a fork. Drain well, leaving carrots in the pan, cover, and set aside. Heat oil in a small pan over medium heat. Add onions and sauté 3–4 minutes, or until tender and translucent. Stir in brown sugar and vinegar. Cook mixture 1–2 minutes, or until sugar dissolves and mixture thickens slightly. Pour over drained carrots and toss to coat. Sprinkle with parsley and toss to mix.
Nutrition Information:
Calories: 54 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 35 mg, Fiber: 2 g
Exchanges per serving: 2 nonstarchy vegetable. Carbohydrate choices: 1/2.
Categories
Diabetic Side Dish Recipes Dinner Quick meals Gluten Free Keto Low Calorie Low Carb Low Fat Weight Management Mediterranean
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.