Ingredients:
1 cup baby carrots, angle cut in two
water, to cover carrots
salt
1 tablespoon butter
1 teaspoon olive oil
1/2 cup scallions, angle sliced
2 tablespoons brown Sugar Twin or 2 tablespoons Splenda sugar substitute
1 tablespoon orange juice
1/8 teaspoon cracked pepper
Directions:
Place carrots in salted water, bring to boil, simmer to tender crisp, about 10 minutes.
Drain well and set aside.
In a non stick frypan, melt butter and oil, add scallions, cook about 2 minutes, add orange juice and sugar twin brown or splenda, simmer 2 minutes, add carrots.
Stir to cover carrots with glaze, while simmering another 2 to 3 minutes.
Serve hot.
Servings: 2
Time preparation: 10 min.
Time total: 27 min.