Ginger Glazed Carrots
Wonderful served with poultry or lean pork.

• 1 16-ounce package peeled baby carrots
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon snipped parsley
• Finely shredded orange peel (optional)

In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.

Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.

Per Serving (3/4 cup): 64 Calories; 1g Fat (7.9% calories from fat); trace Saturated Fat; 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1/2 Other Carbohydrates.

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