Citrusy Carrots with Parsley

Photo: Randy Mayor; Styling: Lindsey Lower  

Ready in less than 10 minutes, Citrusy Carrots with Parsley gets its sweet from a tablespoon of honey.

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

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Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Sodium: 226mg

Ingredients

  • 1 pound peeled carrots
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Cut carrots into 1-inch pieces. Bring to a boil in a large skillet with water, orange juice, and honey; reduce heat to medium, cover, and cook 8 minutes or until crisp-tender. Drain and toss with butter, parsley, salt, and pepper.
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