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Carrots And Shallots With Fresh Herbs

Ingredients: 

1 pound baby carrots
1 tablespoon olive oil
1/4 cup chopped shallots
1/2 cup low-fat low-sodium chicken broth
1 teaspoon lemon juice
1/2 cup water
Salt to taste
Freshly-ground black pepper to taste
1 1/2 tablespoons minced fresh parsley
1/2 tablespoon minced fresh dill
1 teaspoon minced fresh rosemary

Yield: 

6 Servings

Method: 

Combine all ingredients except the herbs in a saucepan and cook over medium heat until carrots are tender, about 5 to 8 minutes. Add the fresh herbs and toss well; cook for 1 more minute.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 58; Calories from Fat 23; Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 79mg; Carbohydrates 9g; Dietary Fiber 3g; Sugars 3g; Protein 1g;