This recipe is super simple to make, and you won't have to worry any unwanted extra calories.
2 Tbs. Minced Onions
2 Tbs. Butter
1 Lb. Baby Carrots with the tops on, peeled
1/2 Cup Orange Juice
1/2 Cup Chicken Broth
1 Tsp Mint, or 2 Sprigs Fresh Mint, minced
In a pan over medium heat, cook the onions in butter for about 2 minutes, or until tender, stirring. Add in the carrots, orange juice and broth; cover. Cook 5 minutes, or until the carrots are tender. Using a slotted spoon, remove the carrots and set aside.
Add the mint to the pan. Cook 5 minutes or until the liquid has reduced by half, then return the carrots to the pan. Cook about a minute, or until heated, stirring to coat. Season with salt and pepper to taste.
You're ready to serve!