facebook share image   twitter share image   pinterest share image   E-Mail share image

Carrots with Parsley Butter image

Parsley provides an aromatic flavor to this carrot side dish - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

2 cups baby-cut carrots
1/2 cup chicken broth
1 tablespoon sugar
2 teaspoons butter or margarine
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon chopped fresh parsley


  • In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
  • Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
  • Pour butter mixture over carrots. Add parsley; toss.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g

There are no comments yet!