Parsley provides an aromatic flavor to this carrot side dish - ready in 25 minutes.
Carrots with Parsley Butter
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 7
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2Stir 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.
-
Step3Pour butter mixture over carrots. Add parsley; toss.
Nutrition
60
Calories
2g
Total Fat
1g
Protein
10g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 160mg
- 7%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 6g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 230%
- 230%
- Vitamin C
- 6%
- 6%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 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 Choice
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