Orange-Glazed Carrots and Onions

This quick and easy side dish gets a nice twist from the orange marmalade.

In a saucepan, combine 1 and 1/2 cups thinly sliced onion, 1 cup vegetable broth, 3 tablespoons soy sauce (I recommend a low-sodium variety), 1 pound baby carrots, and 1 minced garlic clove. Bring to a simmer over medium heat.

Cover and continue to simmer for 10 minutes, then uncover and stir in 2 tablespoons orange marmalade, 1/4 tsp. salt, and 1/4 tsp. black pepper. Continue to cook uncovered until the liquid is reduced to about 1/4 cup, stirring frequently. The original recipe said this would take about 30 minutes, though mine took closer to 40.

For the marmalade, just double-check the ingredient list for sugar. I prefer to avoid any risk of bone char filtration by using the grape-juice sweetened orange marmalade from St. Dalfour.

1/2 a cup makes a side serving of 70 calories.

Cost:
baby carrots $1.99
orange marmalade $3.50