Carrots with Lemon-Chive Butter

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Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 6g
  • Saturated fat: 4g
  • Protein: 1g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 16mg
  • Sodium: 113mg

Ingredients

  • 4 tablespoons unsalted butter, softened
  • 3 teaspoons grated lemon zest
  • 2 teaspoons lemon juice
  • 1/4 cup chopped chives
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds baby-cut carrots

Preparation

  1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.
  2. Place carrots in a large pot and just cover with water. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. Drain and return to pan. Add butter mixture and toss until butter melts and carrots are evenly coated. Serve warm.
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