The Good News A little butter not only adds a hint of richness to this piquant recipe, it also helps promote the absorption of vitamin A from the carrots.
Plus: More Vegetable Recipes and Tips
2 tablespoons unsalted butter
1 1/2 pounds carrots (6 medium), sliced 1/2 inch thick on the diagonal
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
2 tablespoons chopped pecans
1 tablespoon chopped parsley
How to Make It
Melt the butter in a large skillet. Add the carrots and scallions and cook, stirring occasionally, over moderate heat until the scallions are softened, about 3 minutes. Add the lime juice and lime zest and season with salt and pepper. Cover the skillet and cook the carrots until they are crisp-tender, about 15 minutes. Stir in the pecans and parsley. Serve at once.
One Serving 155 cal, 9 gm total fat, 3.9 gm saturated fat, 19 gm carb, 6 gm fiber.
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