Marinated Carrots
Serves 4
 
6 carrots, cut into ¼ inch by 2 inch julienne pieces
4 garlic cloves, peeled and crushed
1 tbsp. balsamic vinegar
2 tsp. olive oil
2 tsp. chopped fresh thyme
Pinch of sugar
Black pepper to taste
 
Place carrots, garlic and ¼ cup water in a 1 quart casserole dish; cover and microwave on high power for 5-7 minutes, stirring midway, or until crisp-tender.
Immediately drain the carrots and garlic; transfer to a medium-sized bowl.
Add vinegar, olive oil, thyme and sugar and toss well.
Let cool for 10 minutes, stirring occasionally.
Discard the garlic cloves and season with pepper.
 
Serving Size: ½ cup
Calories: 69
Total fat: 2.5
 
Recipe from Passover the Healthy Way Cookbook: Light, Tasty and Easy Recipes Your Whole Family Will Enjoy