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Convenient baby-cut carrots star in this colorful, quick-to-fix side dish from Lisa McNeece of Bakersfield, California. Lisa's on staff at Grimmway Farms, top grower and processor of baby-cut carrots.
This recipe is:
Quick
Nutritional Facts 2/3 cup equals 71 calories, 4 g fat (trace saturated fat), 0 cholesterol, 240 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Sauteed Baby Carrot Medley in Country Woman September/October 2006, p 9
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Reviewed on Sep. 13, 2010 by lenavoth
I would have like the carrots to be a little softer but over all it was packed with flavor. We did not add the capers because we did not want to spend the money on them. The sun-dried tomatoes were a good touch! We also doubled the peppers and squash.
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