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In a saucepan, bring 4 cups water to a boil; add carrots.
Cover and simmer for 5 minutes; drain and pat dry.
2.
In an ungreased 15-in.
x 10-in.
x 1-in.
baking pan, combine the carrots with remaining ingredients.
Bake, uncovered, at 425 degrees F for 7-9 minutes or until vegetables are crisp-tender, stirring once.
FOOTNOTES * *Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.
* Nutritional Analysis: One serving (3/4 cup) equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 37 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.
Baby Carrots 'n' Broccoli
1.In a saucepan, bring 4 cups water to a boil; add carrots.
Cover and simmer for 5 minutes; drain and pat dry.
2.
In an ungreased 15-in.
x 10-in.
x 1-in.
baking pan, combine the carrots with remaining ingredients.
Bake, uncovered, at 425 degrees F for 7-9 minutes or until vegetables are crisp-tender, stirring once.
FOOTNOTES * *Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.
* Nutritional Analysis: One serving (3/4 cup) equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 37 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.
RATE THIS RECIPE!
Easy
10 - 20 min
Very cheap 
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