• 1 lb. medium carrots
• 1 ounce unsalted butter
• 1 tsp. soft brown sugar
• 1 Tbs. plus 1 tsp. fresh coriander leaves, chopped
• 1 tsp. balsamic vinegar (optional), approximately

Trim the ends from carrots. Peel carrots lengthways into thin strips using a sharp vegetable peeler. Melt butter in a heavy nonstick pan over medium high heat. Add brown sugar and the carrot ribbons. Toss until well coated with butter and carrots are tender but still crisp. Do not overcook. Add chopped coriander leaves. Lightly drizzle with balsamic vinegar, if desired. Serve hot.

Per serving: calories 96, fat 5.9g, 53% calories from fat, cholesterol 16mg, protein 1.4g, carbohydrates 10.5g, fiber 4.0g, sugar 6.3g, sodium 68mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.1, Very lean meat protein: 0.0

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