Friday, November 9, 2007

Italian Carrots (3 Points, 1 Point Plus)

(4 servings) Ingredients

2 2/3 cups baby Carrots
1 1/3 teaspoon Olive oil
2/3 teaspoon Dried basil
1/3 teaspoon Dried oregano
1 1/3 teaspoon Butter


Instructions

Cook carrots in butter until tender/crisp. Drain carrots and toss with olive oil, basil, and oregano.


(from BigOven.com)

No comments: