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Ingredients
1 pound carrots, trimmed and scraped
Salt and freshly ground pepper to taste
½ teaspoon sugar
¼ cup water
1 tablespoon butter
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
12 grams carbs; 8 milligrams cholesterol; 76 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 313 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the carrots into very thin slices. Place them in a small skillet and add salt, pepper, sugar, water and butter.
- Step 2
Cover the pan and cook over medium heat, shaking the skillet occasionally. Cook about 8 minutes until the carrots are tender, the liquid has disappeared and the carrots are slightly glazed. Take care they do not burn. Sprinkle the parsley over them and serve.
Private Notes