Serves: 4
Total Calories: 55

1 pound carrot peeled and diagonally sliced 1/8 inch thick
1/4 cup green onion sliced, including some green
1/2 teaspoon dill weed dried
1/8 teaspoon salt
1 teaspoon chicken bouillon
2 tablespoons water boiling
1/3 cup milk
1/2 tablespoon margarine
1 tablespoon water
1 teaspoon cornstarch
Parsley sprigs

Preheat oven to 350°. Lightly oil or coat with non-stick cooking spray a 1-quart baking dish. Place carrots and green onions in dish. Sprinkle with dill and salt.

In a small bowl, dissolve bouillon granules in boiling water. Add milk and pour over vegetables stir. Place margarine in center. Cover and bake for 40 to 45 minutes or until carrots are crisp-tender and mixture is bubbly.

In a small bowl, stir water and cornstarch until smooth. Stir into vegetable mixture. Cover and bake 10 minutes longer or until vegetables are almost tender and sauce is slightly thickened. Garnish with parsley.

Nutritional Facts:

Serves: 4
Total Calories: 55
Calories from Fat: 10

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque