Carrots with Parsley Butter

Carrots with Parsley Butter

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings (1/2 cup each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 160mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 1g;
Percent Daily Value*:
    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.