Stir-Fried Carrots Recipe
- 1-1/2 pounds fresh carrots, julienned
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1. In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced. Yield: 4 servings.
3/4 cup equals 106 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 176 mg sodium, 18 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Reviews for Stir-Fried Carrots
"Neither of my kids liked these and they like vegetables. I didn't really care for them, either."