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/