Buttered Carrots

Buttered Carrots Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Fat 3 g
Satfat 1.9 g
Sodium 148 mg

Ingredients

1 cup fat-free, lower-sodium chicken broth
2 cups thinly sliced carrots
1 tablespoon butter
2 teaspoons chopped parsley
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

Bring chicken broth to a boil in a saucepan. Add carrots. Reduce heat; simmer 6 minutes or until tender. Drain; return to pan. Stir in butter, chopped parsley, salt, and pepper; stir until butter melts.

Vanessa Pruett,

Cooking Light

November 2011
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