Apricot Carrots
- 1/4 cup water (plus 1 to 2 tablespoons more if needed)
- 12 ounces carrots, sliced crosswise 1/2 inch thick (about 2 cups)
- 1/8 teaspoon salt
- 2 tablespoons all-fruit apricot spread
- In a medium saucepan, bring 1/4 cup water to a boil over medium-high heat.
- Add the carrots and salt.
- Reduce the heat to medium.
- Cook, covered, for 7 to 9 minutes, or until tender-crisp, adding the remaining 1 to 2 tablespoons water if needed to keep the pan from boiling dry.
- Drain if necessary.
- Add the apricot spread, stirring until melted.
- (Per Serving)
- Calories: 55
- Total Fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 132mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugars: 8g
- Protein: 1g
- Dietary Exchanges
- 1 Vegetable
- 1/2 Carbohydrate
water, carrots, salt, allfruit apricot spread
Taken from www.epicurious.com/recipes/food/views/apricot-carrots-375644 (may not work)