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"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."
This recipe is:
Nutritional Facts 1/2 cup (prepared with sodium-free bouillon) equals 44 calories, 27 mg sodium, 0 cholesterol, 11 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchange: 2 vegetable.
Originally published as Rosemary Carrots in
July/August 1998, p42
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