2 pounds baby carrots
1 cup chicken stock, nonfat, low-sodium
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons brown sugar, lightly packed
2 tablespoons unsalted butter
2 tablespoons chopped or candied ginger
1 tablespoon freshly chopped parsley
Nutritional information per serving: Calories 90 (33% from fat) • carb. 14g • pro. 1g • fat 3g • sat. fat 2g • chol. 8mg • sod. 189 mg. • calc. 38mg • fiber 3g
1. Preheat Cuisinart™ Electric Skillet to 300°F.
2. Add carrots, chicken stock, salt and pepper; cover and bring to a boil. Reduce heat to a simmer and cook 5 minutes or until almost tender.
3. Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated and the carrots are glazed with sauce, about 5 minutes. Garnish with parsley.