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Health eReport - November 2017 Health e-Report

NOV17

Print Recipe

Balsamic-glazed carrots

1 Tbsp. peanut or canola oil
4 cups baby-cut carrots or 1/2-inch diagonally sliced carrots
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
Salt and freshly ground black pepper to taste

In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11-12 minutes. Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper. Remove from heat and serve warm.

Makes 6 servings.

Nutritional values per serving: 66 calories, 2 g total fat (0 g saturated fat), 11 g carbohydrate.


Reprinted on November 15, 2017, courtesy of the American Institute for Cancer Research. For more, visit aicr.org.

1 Tbsp. peanut or canola oil
4 cups baby-cut carrots or 1/2-inch diagonally sliced carrots
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
Salt and freshly ground black pepper to taste

In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11-12 minutes. Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper. Remove from heat and serve warm.

Makes 6 servings.

Nutritional values per serving: 66 calories, 2 g total fat (0 g saturated fat), 11 g carbohydrate.


Reprinted on November 15, 2017, courtesy of the American Institute for Cancer Research. For more, visit aicr.org.