Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.
| Prep Time: | 5 minutes |
| Ready in: | 10 minutes |
| Yield: | 4 servings, 1/2 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 3 cups mini carrots (1 pound) | |
| 1/3 cup water | |
| 1 tablespoon honey | |
| 2 teaspoons butter | |
| 1/4 teaspoon salt , or to taste | |
| 1 tablespoon lemon juice | |
| Freshly ground pepper to taste | |
| 2 tablespoons chopped fresh parsley | |
Recipe Directions
- Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Health Advantages: healthy weight, low sodium, low carb, low calorie.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 74 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 14 g | Dietary Fiber: | 2 g | Cholesterol: | 5 mg | |||
| Fat: | 2 g | Sodium: | 236 mg | Saturated Fat: | 1 g | |||
| Protein: | 1 g | Potassium: | 287 mg | Monounsaturated Fat: | 1 g | |||
| Nutrition Bonus: | Vitamin A (320% daily value), Vitamin C (23% dv). | |||||||
| Exchanges: | 1 vegetable, 1/2 fat | |||||||
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