Sicilian Lemon Glazed Carrots

Serves 6

Pair this side dish with my Olive Oil Poached Halibut with Citrus, Herb & Olive Vinaigrette!

What You’ll Need:

A 12-Inch Pan with Lid
Measuring Cups & Spoons
A Sharp Chef’s Knife


2 LBS Baby Carrots, Sliced Lengthwise in Quarters
1 Tbsp Blood Orange Olive Oil
1/4 Cup Sicilian Lemon White Balsamic
1 Tbsp Garlic, Minced
1/2 Tsp Sea Salt
Fresh Ground Pepper
1/4 Cup Fresh Parsley, Chopped

How To Put It Together:

1) Preheat a 12-inch pan over medium high heat. You will know that the pan is ready when you place your hand about one inch above the pan surface and you feel heat radiating up from the pan. Add the Blood Orange Infused Olive Oil, swirl it around the pan.

2) Add the baby carrots to the pan. Sauté the carrots moving them around the pan for about 5 minutes. Pour in the Sicilian Lemon Balsamic Vinegar; stir. Stir in the minced garlic, sea salt and fresh ground pepper. Cover for about 3 – 5 minutes. Sprinkle with fresh chopped parsley.

3) Serve and enjoy!

Nina’s Tasty Tip:

This combination is terrific with MANY different veggies, zucchini, cherry tomatoes, snow peas, and sweet potatoes are good alternative options.


93 Calories
2 grams Protein
17 Grams Total Carbohydrate
4 Grams Dietary Fiber
9 Grams Sugar
3 Grams of Total Fat
0 Grams Saturated Fat
0 Grams Trans Fats
0 Grams Cholesterol
499% RDA Vitamin A
26% RDA Vitamin K
15% RDA Vitamin C
14% RDA Potassium
13% RDA Manganese
11% RDA Vitamin B6
• Glycemic Load: 5