Spicy Carrots and Squash

Preparation Time: 25 minutes
2 cups carrots, cut into 2-inch sticks 2 cups acorn or butternut squash, cut into 2-inch sticks 1 tsp vinegar 2 Tbsp vegetable broth, low-sodium 1 tsp brown sugar 1 1/2 tsp Dijon or spicy mustard
Wash, peel and cut carrots. Wash and cut squash. Combine carrots and broth in saucepan. Cover and cook over medium heat about 5 minutes. Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth if necessary to keep from burning. Stir vinegar, brown sugar and mustard into vegetables. Cook for a few minutes over medium heat until most of the liquid cooks off. Serve.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 60 Total Fat: 0g Saturated Fat: 0g % of Calories from Fat: 0% % Calories from Sat Fat: 0%		Protein: 1g Carbohydrates: 15g Cholesterol: 0mg Dietary Fiber: 3g Sodium: 70mg
Each serving provides: An excellent source of vitamins A and C, and a good source of vitamins B6 and K, fiber, manganese and potassium.

Recipe adapted from the Connecticut Food Policy Council.
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