Baked Carrots and Potatoes with Nutmeg



4 to 5 servings



1/2 cup chopped onions
2 tbsp. vegetable broth
4 md. carrots, peeled and julienned
4 md. potatoes, peeled and julienned
Salt and pepper, to taste
Nutmeg, grated, for garnish
1 cup non-fat milk


In pan sauté onions in the vegetable broth. Place half of carrots in a casserole dish that has been sprayed with non-stick cooking spray. Top with half of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg. Repeat with remaining vegetables. Pour in the skim milk. Cover and bake at 350°F for 50 to 60 minutes or until vegetables are done and liquid is absorbed.

Author's Comments

Nutritional information per serving: 118 calories, .3 grams fat, 25.7 grams carbohydrate, 4.3 grams protein, 151 mg. sodium, 3.5 grams dietary fiber, 2.3% calories from fat.

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