| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise
- 1/2 cup low-sodium vegetable or chicken broth
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
Instructions
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
Nutrition Facts
| Calories | 110 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 260 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 5 grams |
| Protein | 2 grams |
| Sugar | 8 grams |
Reviews
YUM!
What a wonderful and tasty dish! I serve it every year as a side dish at my Thanksgiving dinner!
This whipped up so quickly! Super delicious and barely any work. Tasty way to get some veggies in the meal.
At first, the liquid seemed too low. So we switched to a different pan. But then, we switched back to facilitate evaporation. I did the gremolata without mint. It was amazing!
Easy and delicious. I served with grilled beef kafta.
WOW! My husband came in with rockfish fresh out of the Chesapeake Bay and I googled fish side dishes. Not a huge fan of carrots but I had all the ingredients. These were down right FABULOUS!!
delicious!