Vegetables
Carrots In Orange Sauce

6 carrots, thinly sliced 1 cup frozen peas (optional) 2 tablespoons butter or margarine

2 tablespoons sugar Juice of 1 orange 1 tablespoon chopped parsley

Steam carrots and peas until carrots are tender.

Meanwhile, in a small saucepan, melt butter over low heat. Add sugar and stir until dissolved. Remove from heat and stir in orange juice.

Combine sauce and cooked vegetables in a casserole dish and top with chopped parsley.

Notes

1/2 teaspoon orange extract mixed with 1/4 cup water may be substituted for the fresh orange juice.

Makes 4 servings.
Per serving: 143.8 calories; 6g fat (36.1% calories from fat); 3g protein; 21g carbohydrate; 15mg cholesterol; 132mg sodium.