RECIPE

Carrots with Lime Butter

• Recipe by Ann Withey

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.

• Fast
• Healthy
• Vegetarian

Ingredients

1. 2 tablespoons unsalted butter
2. 1 1/2 pounds carrots (6 medium), sliced 1/2 inch thick on the diagonal
3. 2 scallions, thinly sliced
4. 2 tablespoons fresh lime juice
5. 1 teaspoon finely grated lime zest
6. Kosher salt and freshly ground pepper
7. 2 tablespoons chopped pecans
8. 1 tablespoon chopped parsley

Directions

1. 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.

Notes

One Serving 155 cal, 9 gm total fat, 3.9 gm saturated fat, 19 gm carb, 6 gm fiber.