Sautéing vegetables is a step up from boiling and steaming them. And you can keep this carrot dish low on the glycemic scale with a bit of olive oil and not too much butter.
You don’t necessarily need a recipe to sauté veggies; for example, you can sauté some asparagus or spinach in a little oil and just sprinkle a little salt on top. The trick is to avoid going overboard with the oil, or you’ll end up with a boatload of calories. Limit your oil to a few teaspoons for veggies.
Low-Glycemic Sautéed Carrots with Rosemary Honey Glaze
Preparation time: 2 minutes
Cooking time: 14 minutes
Yield: 4 servings
1 teaspoon extra-virgin olive oil
1 pound baby carrots
Salt and pepper to taste
1 teaspoon butter
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 tablespoon honey
In a large skillet, heat the olive oil over medium-high heat. Add the carrots, and sprinkle them with salt and pepper to taste. Sauté the carrots until they begin to brown at the edges, about 12 minutes.
Add the butter, rosemary, thyme, and honey to the sautéed carrots, and toss to coat them evenly. Cook over medium heat, stirring continuously, until the carrots are glazed and tender enough to pierce with a fork, about 2 minutes.
Season the glazed carrots with more salt and pepper to taste, if desired, and serve.
Per serving: Calories 93 (From Fat 21); Glycemic Load 3 (Low); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 206mg; Carbohydrate 17g (Dietary Fiber 3g); Protein 2g.
