Carrots And Apples

• 4 c. baby carrots, trimmed
• 2 Tbsp. plus 2 tsp. reduced-calorie tub margarine
• 1 medium onion, thinly sliced and separated into rings
• 1 Tbsp. firmly packed light brown sugar
• 2 Tbsp. reduced-calorie syrup
• 2 small Granny Smith apples, cored and cut into 16 wedges
• 1/8 tsp. cinnamon
• pinch of nutmeg

1. In a medium saucepan of boiling water, cook carrots for 8 to 10 minutes, until just tender; drain.
2. In a large nonstick skillet, melt margarine.
3. Add onion; cook, stirring frequently, for 8 to 10 minutes, until golden.
4. Add carrots, sugar and syrup; stir to coat.
5. Cover and simmer for 5 to 10 minutes, until glazed. Stir apples, cinnamon and nutmeg into skillet.
6. Cover and cook 5 minutes longer, until apples and carrots are tender.
7. Makes 8 servings.

baby carrots, margarine, onion, brown sugar, syrup, apples, cinnamon, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547500 (may not work)