Place the carrots in a 12" saute pan and just cover with water.
Add the butter, cover and bring to the boil.
Reduce heat, and cook 15 minutes or until crisp tender.
Remove the cover and boil down on high heat until the liquid has reduced and the carrots are glazed.
Watch them carefully to prevent burning. Add the chopped herbs and season with salt and pepper.
If they seem dry, add a little more butter.
*Lemon balm, lemon pepper, thyme, oregano, or mint work well.
Used lemon pepper and it was delicious.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 6|
|Calories from Fat: 827 (96%)|
|Amt Per Serving||% DV|
|Total Fat 91.8g||122 %|
|Saturated Fat 58.1g||290 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 243mg||75 %|
|Sodium 793.2mg||27 %|
|Potassium 381mg||10 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 8g|
|Protein 1.9g||3 %|
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Calories per serving: 862
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