Citrus–Rosemary Green Beans

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