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.