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Carrot Recipes
Herbed Fresh vegetable Bundles!
In small saucepan, parboil onions in boiling water for 2 minutes. Drain and cool. Trim ends and remove peels. To make each vegetable bundle, spray the center of an 18x12-inch piece of heavy-duty aluminum foil with butter-flavor no stick cooking spray. Place 1/4 of the SHORTCUTS®, onions and green beans in center of foil. Dot with 1/4 of the margarine. Add 2 tbsp. of the chicken broth and 1 or 2 thyme sprigs. Salt and pepper to taste. Bring 2 ends of foil together over vegetables and tightly seal by folding down about 3 times. Fold in sides in similar manner. Barbeque on grill 6 inches above glowing coals or on medium heat of gas barbeque for about 20 minutes, turning every 5 minutes. To serve, carefully open foil packets.
Makes 4 servings.
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Herbed Fresh vegetable Bundles! |
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• 1/4 lb. small, unpeeled pearl onions (about 20)
• 1 pkg (16 oz.) fresh SHORTCUTS® peeled carrots
• 1/4 lb. green beans, ends trimmed, cut into 2-inch pieces (1cup)
• 1/2 tbsp. margarine
• 1/2 cup reduced sodium chicken broth
• 4 to 8 fresh thyme sprigs
• Salt (optional) and pepper to taste
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