Carrots with Lemon Butter

Oxmoor House
Prep: 3 minutes; Cook: 7 minutes.
4 servings (serving size: about 1/2 cup)

Ingredients

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1 (16-ounce) package baby carrots
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice (about 1/2 lemon)
1 1/2 tablespoons light butter
1/4 teaspoon salt

Preparation

Steam carrots, covered, 6 to 7 minutes or until crisp-tender; drain well. Return carrots to pan. Add lemon rind and remaining ingredients; stir until butter melts.

Created date

April 2008

Nutritional Information

Calories 63
Caloriesfromfat 41 %
Fat 2.9 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 9.5 g
Fiber 2.1 g
Cholesterol 8 mg
Iron 0.9 mg
Sodium 213 mg
Calcium 27 mg