Parsleyed Baby Carrots
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16baby carrots
- Salt to taste
- 1tablespoon butter
- 1tablespoon fresh lemon juice
- ¼teaspoon ground cumin
- Freshly ground pepper to taste
- 2tablespoons finely chopped parsley or coriander
Nutritional analysis per serving (4 servings)
42 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
- Step 2
Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.
Private Notes
Comments
Excellent recipe, very quick, easy and tasty. If you're using the pre-bagged baby carrots, ignore the reference to 16 of them and just throw in the amount you would estimate for about 4 servings.
Excellent recipe, very quick, easy and tasty. If you're using the pre-bagged baby carrots, ignore the reference to 16 of them and just throw in the amount you would estimate for about 4 servings.