Baby Carrots With Hazelnuts

From Low Calorie/Low Fat Recipes Spring 1995. This is a quick and simple low-fat recipe.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  baby carrots
• 1⁄4 cup water
• 1  tablespoon  Butter Buds
• 3  tablespoons hazelnuts, ground and toasted

Directions

1. Cook carrots, covered, in a medium saucepan in a small amount of boiling water for 15 to 20 minutes or till crisp-tender.
2. Drain; remove from pan.
3. Combine 1/4 cup water and butter buds in same pan.
4. Stir in carrots and toasted nuts.
5. Heat through.