Buttered Carrots

Photo: John Autry; Styling: Leigh Ann Ross

Yield: Serves 4 (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 3g
  • Saturated fat: 1.9g
  • Sodium: 148mg

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

  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.
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