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Buttered Carrots

Photo: John Autry; Styling: Leigh Ann Ross
Yield Serves 4 (serving size: 1/2 cup)


  • 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

Nutrition Information

  • calories 51
  • fat 3 g
  • satfat 1.9 g
  • sodium 148 mg

How to Make It

  1. 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.