| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Carrots, Cookbook, Oregon, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter, or margarine |
| 2 | c | Carrots, thinly sliced |
| 2 | c | Onions, thinly sliced |
| Dill weed |
INSTRUCTIONS
Put butter into a shallow baking pan. Set 6 inches below the broiler and heat to melt butter. Add carrots and onions to melted butter. Toss, then put under broiler and cook for about 15 minutes, (tossing vegetables every 3 to 4 minutes). If carrots and onions begin to look dry, add a bit more margarine to keep them coated as they cook. When carrots are tender-crisp, sprinkle vegetables with fresh or dried dill weed and serve. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: <1mg
Sodium: 92mg
Potassium: 323.2mg
Carbohydrates: 13.7g
Fiber: 3.2g
Sugar: 6.4g
Protein: 1.5g