Ingredients

  • 16 baby carrots
  • Salt to taste
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cumin
  • Freshly ground pepper to taste
  • 2 tablespoons finely chopped parsley or coriander
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      32 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 7 milligrams cholesterol; 12 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings or more

Preparation

  1. Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
  2. Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.

15 minutes

Dining and Cooking