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Carrots with Parsley Butter

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By Betty Crocker Kitchens
Updated Nov 24, 2010
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Parsley provides an aromatic flavor to this carrot side dish - ready in 25 minutes.

Carrots with Parsley Butter

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Pour butter mixture over carrots. Add parsley; toss.

Nutrition

60 Calories
2g Total Fat
1g Protein
10g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
160mg
7%
Potassium
230mg
7%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
7%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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