Carrots with Parsley Butter

Parsley provides an aromatic flavor to this carrot side dish - ready in 25 minutes.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

2
cups baby-cut carrots
1/2
cup chicken broth
1
tablespoon sugar
2
teaspoons butter or margarine
1
teaspoon cornstarch
1
tablespoon cold water
1
tablespoon chopped fresh parsley

  • 1 In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
  • 2 Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
  • 3 Pour butter mixture over carrots. Add parsley; toss.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
160mg
160%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
6%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.