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Vegetable: Zippy Carrots

Source of Recipe

The Best of Country Cooking - 2000 - M. Dyck - Manitoba

ZIPPY CARROTS

Exchanges
Yield: 2 servings.

1 tablespoon stick margarine
1-1/2 cups sliced carrots
1 garlic clove, minced
1 tablespoon water
2 tablespoons diced green pepper
2 teaspoons ketchup
Pinch chili powder

In a small saucepan, brown butter over medium heat. Add carrots and garlic; cook and stir for 1minute. Add water; cover and cook until carrots are crisp-tender, about 6 minutes. Add green pepper; cook 2 minutes longer. Remove from the heat; stir in ketchup and chili powder.

One 3/4-cup serving equals 100 calories, 209 mg sodium, 0mg cholesterol, 12 gm carbohydrate, 1 gm protein, 6 gm fat. +++++ Exchanges: 2 vegetable, 1 fat.