EWWK: Miso Glazed Carrots


1/2 pounds carrots (5 large carrots), peeled and cut into 1/4 – inch slices
1 teaspoon organic canola oil
1/8 teaspoon salt
1 teaspoon light miso
1 teaspoon sesame seeds
1 chopped green onion (green part)


Add the carrots to a saucepan and add water until the water is almost but not quite covering the vegetables. Bring to a boil and then reduce heat and simmer for 10 minutes. At this point, the water should be a bit thicker (glaze like) and reduced to about 3 tablespoons and the carrots should be fork tender. Add the miso, stir and allow the liquid to cook down just a bit more (2 minutes). Once done top the carrots with sesame seeds and green onions.

Yield: 4 Servings (serving size: ½ cup)
Nutrition Breakdown: Calories 40, Fat 1.5g (0g Saturated fat), Cholesterol 0mg, Sodium 100mg, Carbohydrate 6g, Fiber 2g, Protein 1g, Potassium 181mg.
Percent Daily Value: 190% Vitamin A, 6% Vitamin C, 2% Iron, 2% Calcium
Diabetes Exchange Values: 1 Vegetable