Citrus–Rosemary Green Beans
Tuesday, June 30, 2015
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Prep Time: 5 minutes
Cook Time: 14 minutes
1 cup baby carrots
3/4 cup orange juice
3/4 lb. fresh green beans, trimmed
1 tbsp. agave nectar
2 tsp. chopped fresh rosemary
½ tsp. lemon zest
1. In a large deep skillet combine carrots and orange juice over high heat; bring to boiling. Reduce heat, simmer, covered, 5 minutes. Stir in green beans; simmer, covered, 7 minutes or until green beans are crisp-tender.
2. Stir in agave nectar, rosemary and lemon zest. Simmer, uncovered, until sauce thickens slightly. Serve warm.
Serves 4
Per serving: 75 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 18g carbohydrate, 4g fiber, 2g protein