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Frozen vegetables make for a fast and fabulous side dish in Charlene's Cinnamon Carrots. "When Anna was a little girl, the only vegetable she would eat was carrots covered in a packaged glaze," she recalls. "I ran out of glaze one day and created this taste-tempting recipe. I never bought a prepared glaze again."
This recipe is:
Healthy
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Nutritional Analysis: One 1/2 cup serving (prepared with 1 tablespoon butter) equals 90 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 65 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit.
Cinnamon Carrots published in Quick Cooking November/December 2001, p16
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