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BABY CARROTS & BRUSSELS SPROUTS

Makes 6 servings.

Ingredients
• 1/2 pound Brussels sprouts, trimmed and cut in half lengthwise
• 2-1/2 tsp. vegetable oil
• 3/4 cup fat-free chicken broth
• Juice of 1/2 lemon
• Pepper to taste
• 1 bag (16 ounces), baby-cut carrots
• 2 Tbsp. chopped fresh dill


Directions
Heat oil in a skillet.

Add carrots and Brussels sprouts, and cook for 1 minute over medium heat.

Add chicken broth and dill; cover and simmer for about 7 minutes or until vegetables are tender.

Boil liquid until reduced to 1/4 cup liquid remains.

Add lemon juice; season with pepper and cook for 1 minute more.


Nutritional Analysis: Calories 67, Total Fat 2g, Saturated Fat 0g, Carbohydrates 9g, Protein 3g, cholesterol 0mg, Fiber 3g, sodium 57mg.
Carbohydrates 57% Protein 15% Fat 28%

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