By Mary Capone

Carrots with Thyme and Marsala

SERVES 6 TO 8

Root vegetables add just the right flavor to a holiday meal and take only minutes to prepare.

2 tablespoons butter or dairy-free butter alternative
4 large carrots, cleaned, stemmed and sliced
1 teaspoon fresh thyme, minced
- Dash of salt
-Pepper, to taste
¼ cup Marsala wine, optional

1. In a medium saucepan, melt butter over heat.

2. Add sliced carrots, thyme, salt and pepper and sauté until lightly colored, about 3 minutes.

3. Add Marsala wine and sauté until wine reduces by half, about 5 minutes. Transfer to platter and serve warm.

Each serving contains 69 calories, 4g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 50mg sodium, 6g carbohydrate, 1g fiber, 1g protein.

 

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