Sautéed Carrot Coins

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Sauteed carrot coins are a great way to dress up carrots and create a healthy side dish.
4 servings (serving size: about 3/4 cup)


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1/4 cup water
1 pound peeled carrots, cut diagonally into 1/4-inch-thick slices
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley


Total: 19 Minutes

1. Place 1/4 cup water and carrots in a large skillet; cover and cook over medium-high heat 6 minutes or until carrots are crisp-tender. Drain carrots. Melt butter in pan over medium-high heat. Add carrots, salt, and pepper; sauté 3 minutes or until tender and lightly browned. Top with parsley.

Created date

February 2011

Nutritional Information

Calories 73
Fat 3.2 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1.2 g
Carbohydrate 11 g
Fiber 3.3 g
Cholesterol 8 mg
Iron 0.5 mg
Sodium 174 mg
Calcium 41 mg