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Busy cooks will appreciate the simplicity of this side dish pairing the summery taste of baby carrots and fresh snap peas. The veggie medley will brighten up any plate. —Betty Neptune, Walker, MN
This recipe is:
Nutritional Facts 3/4 cup equals 73 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 233 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.
Originally published as Glazed Carrots and Sugar Snap Peas in
June/July 2009, p44
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