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Steamed Baby Carrots With Orange Dill Sauce

Steamed Baby Carrots With Orange Dill Sauce comes together with Baby Carrots, Packet Butter Buds Butter Buds Sprinkles, Hot Water, Orange Juice, and Balsamic Vinegar. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 tbsp
• to taste

Method (preview)

1. 1

   Vinegar.

2. 2

   Cook over medium heat 1 minute.

3. 3

   Add hot carrots, dill and orange peel; toss well.

4. 4

   Season with salt and pepper to taste and cook 1 minute, stirring, until carrots are glazed with sauce.

5. 5

   Spray a 9-inch glass pie plate with nonstick cooking spray.

6. 6

   Arrange 1/3 of the sweet potato slices in an overlapping pattern in the pie plate.

7. 7

   Cover with 1/2 the apple slices.

8. 8

   Drizzle with 1/3 of the apple juice mixture.

9. 9

   Repeat layering with 1/2 the remaining sweet potatoes and the remaining apples.

10. 10

    Drizzle with 1/2 of the remaining apple juice mixture.

11. 11

    Top with remaining sweet potatoes and remaining apple juice mixture.

12. 12

    Cover dish with aluminum foil.

13. 13

    Bake 45 minutes.

14. 14

    Remove foil and continue baking 20 to 30 minutes until sweet potatoes are tender.

15. 15

    Remove from oven and let stand 5 minutes.

16. 16

    Place serving platter over pie plate; carefully invert.

17. 17

    Cut into wedges to serve.

18. 18

    Per Serving (3/4 cup) using Butter Buds Mix: 68 calories, 1 g protein, 17 g carbohydrate, 0 g fat, 0 mg cholesterol, 209 mg sodium

19. 19

    Diabetic Exchanges: 1/2 fruit exchange, 1 vegetable exchange