CARROTS WITH CURRY

2 tsp butter

2 tsp Splenda Brown Sugar Blend
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley

In a large nonstick skillet, over medium heat, melt the brown sugar blend with the butter, curry, and cumin; cook, stirring, for a minute.  Add the carrots, salt, pepper, and water.  Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.

Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonsful.  Sprinkle with the parsley.

Yield: 4 servings

Note: I suggest serving this as a side dish to a lean protein item.

file photo

Note: I suggest serving this as a side dish to a lean protein item.