Braised Carrots With Italian Parsley


  • 5 tablespoons unsalted butter
  • 1 pound of carrots, scraped and sliced thin
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Freshly ground black pepper to taste
  • 1 cup water
  • Juice of one lemon
  • 3 tablespoons chopped Italian parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      179 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 38 milligrams cholesterol; 84 milligrams sodium

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

4 to 6 servings


  1. In a heavy saucepan, melt 1 tablespoon of the butter. Add carrots, nutmeg and cinnamon, season with pepper and toss, coating carrots with butter. Continue cooking for a couple of minutes, then add water. Simmer uncovered for about 10 minutes. Carrot slices should be tender and the water evaporated.
  2. Whisk in remaining butter and lemon juice. Fold in the parsley leaves and serve.

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