Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
16        Oz.           baby carrots
1/2       tbs.          olive oil
1/3       cup           finely chopped onion
1/4       tsp.          salt
                        fresh pepper to taste
1/2       tbs.          chopped fresh thyme
                        rosemary leaves -- or dill
1         small         orange -- cut in wedges

Preparation:

In large non-stick skillet, sprayed with nonstick cooking spray, coat carrots in hot oil. Sprinkle with onion and add salt and pepper. Cover and cook over medium-low heat, turning once halfway through, until just tender, about 25-30 minutes. Add herbs the last 5 minutes

Nutritional Information:

Per Serving (excluding unknown items): 146 Calories; 7g Fat (40.8% calories from fat); 2g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 538mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fruit; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0