A delicious side dish of sweet carrots.
In a medium suacepan, bring water to a boil. Add salt and then carrots and cook until tender, or about 5 to 6 minutes. Drain the carrots and add them back to the pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper to taste and garnish with parsley.
Sometimes I use chicken broth instead of water if you have some you want to use up. Also, I sometimes add brown sugar to the cooking liquid while the carrots cook.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 109 | ||
Calories from Fat: 53 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 139.6mg | 5 % | |
Potassium 293.5mg | 8 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 11.1g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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