Yield: 8 servings
1 pound fresh or frozen (unthawed) baby carrots
10 ounces frozen pearl onions (about 2 cups)
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry sherry
2 tablespoons soft margarine or canola-butter spread
2 to 3 tablespoons all-fruit orange marmalade
1. Preheat the oven to 425 degrees F.
2.
Place the carrots, onions, rosemary, salt, and pepper in a 9-by-13-inch
pan. Pour the sherry over the vegetables and toss to mix. Bake
uncovered for 25 minutes, or until the vegetables are almost tender.
3.
Combine the margarine and marmalade and stir to mix. Add the marmalade
mixture to the vegetables and toss to mix. Bake for an additional 10
minutes, stirring a couple of times, or until the vegetables are tender
and nicely glazed. Serve hot.
Nutritional Facts (per 1/2-cup serving)
Calories: 71
Carbohydrates: 11 g
Cholesterol: 0 mg
Fat: 2.6 g
Sat. Fat: 0.7 g
Fiber: 1.6 g
Protein: 0.8 g
Sodium: 123 mg
Calcium: 28 mg
Diabetic exchanges: 1 carbohydrate, 1/2 fat
For variety: Add 1/4 cup sliced almonds and golden raisins or dried cranberries along with the glaze.
