Ingredients

  • 6 ounces of baby carrots
  • 3 tablespoons of butter
  • 3 zucchini, cut into 1-inch chunks
  • 3 yellow squashes, cubed
  • 1 tablespoon of fresh dill weed, chopped
  • ¼ teaspoon of onion powder
  • ½ teaspoon of salt
  • 1/3 teaspoon of black pepper

Recipe

Cook carrots in medium saucepan and drain. Melt butter in pan and add carrots and rest of ingredients. Stir until combines and cook until vegetables are tender.

Nutritional information (per serving)

  • 116 Calories
  • 7g Fat
  • 18mg Cholesterol
  • 320mg Sodium
  • 12g Carbohydrate
  • 5g Fibre
  • 6g Sugar
  • 3g Protein

Diabetic Exchange

  • 2 Vegetable,
  • 1-1/2 Fat

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