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Add a photoServings: 8
Ingredients
- 1 lb baby carrots peel, trim
- 1 pkt Butter Buds (Dry) or possibly 1 Tbsp. Butter Buds Sprinkles
- 1/4 c. warm water
- 1/4 c. orange juice
- 1/2 tsp balsamic vinegar
- 1 Tbsp. snipped fresh dill
- 1 tsp grated orange peel
- Â Â Salt and freshly grnd pepper to taste
Directions
- 1. Cook carrots in steamer basket over simmering water in covered saucepan till tender, about 10 min.
- 2. In a medium skillet, stir together Butter Buds, water, orange juice and vinegar. Cook over medium heat 1 minute. Add in warm carrots, dill and orange peel; toss well. Season with salt and pepper to taste and cook 1 minute, stirring, till carrots are glazed with sauce.
- Makes 4 servings.
- 3. Spray a 9-inch glass pie plate with nonstick cooking spray. Arrange 1/3 of the sweet potato slices in an overlapping pattern in the pie plate.
- Cover with 1/2 the apple slices. Drizzle with 1/3 of the apple juice mix. Repeat layering with 1/2 the remaining sweet potatoes and the remaining apples. Drizzle with 1/2 of the remaining apple juice mix.
- Top with remaining sweet potatoes and remaining apple juice mix. Cover dish with aluminum foil.
- 4. Bake 45 min. Remove foil and continue baking 20 to 30 min till sweet potatoes are tender. Remove from oven and let stand 5 min. Place serving platter over pie plate; carefully invert. Cut into wedges to serve.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 8 servings | |
| Calories 8 | |
| Calories from Fat 5 | 63% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 4mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 0.91g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.71g | 0% |
| Protein 0.07g | 0% |
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