Fresh Carrots in Lemon-Parsley Butter
Prep time
Cook time
Total time
These fresh carrots really "pop" with color and over-flow with taste!
Author: Adapted by Catherine Daugherty from Taste of Home
Recipe type: Vegetable Side Dish
Serves: 6 servings
Ingredients
- 1½ lbs. fresh carrots, peeled and sliced
Lemon-Parsley Butter
- ¼ cup butter, cubed
- 2 Tablespoons minced fresh parsley or 1½ teaspoons dried parsley
- 2 Tablespoons lemon juice
- ¼ teaspoon salt
Instructions
- Place 1 inch of water in a large saucepan; add the sliced carrots. Bring to a boil. Reduce heat; cover and simmer just until tender-crisp, about 7 minutes. Drain; set carrots aside.
- In the same pan, melt butter over medium heat. Stir in parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Information
Serving size: ½ cup Calories: 117 Fat: 8 g Saturated fat: 5 g Carbohydrates: 12 g Sodium: 216 mg Fiber: 3 g Protein: 1 g Cholesterol: 20 mg.
Recipe by Pray Cook Blog at https://praycookblog.com/pan-fried-steak-and-carrots-in-lemon-parsley-butter/