Ingredients for Baby Carrots With Lemon And Parsley
- 1 pound baby carrots
- 1 teaspoon sugar
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- salt to taste
- freshly ground black pepper to taste
- 1 cup water
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How to Make Baby Carrots With Lemon And Parsley
- Wash and trim 1 pound of baby carrots.
- Place carrots in a medium saucepan and add 1 cup of water.
- Add 1 teaspoon of sugar and bring to a boil. Reduce heat and simmer for 8-10 minutes, or until carrots are tender-crisp.
- Drain the carrots, reserving about 2 tablespoons of the cooking liquid.
- Return carrots to the saucepan. Stir in 2 tablespoons of butter, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh parsley.
- Season with salt and freshly ground black pepper to taste. Add a tablespoon of the reserved cooking liquid if needed to create a light sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
28g
Fat
27g
Carbs
3g