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Carrots with Lemon Butter

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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