By Mayo Clinic Staff
Dietitian's tip:
Small amounts of butter and salt enhance the flavor of this side dish. If you prefer to omit them, season with a salt-free spice blend.
To make this plant based, leave out butter.
Number of servings
Serves 4
- Diabetes meal plan
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Low-fiber
- Low-fat
- Plant-based
- Meatless
- Healthy-carb
- Gluten-free
Ingredients
- 1/2 cup water
- 1/8 teaspoon salt
- 2 cups shredded carrots
- 1 teaspoon butter
- Sugar substitute, to taste
- 1 teaspoon lemon juice
- 4 tablespoons fresh parsley, chopped
Directions
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the butter, sugar substitute, lemon juice and parsley. Serve immediately.
Nutritional analysis per serving
Serving size: 1/2 cup
- Total fat 1 g
- Calories 29
- Protein 1 g
- Cholesterol 2.5 mg
- Total carbohydrate 5 g
- Dietary fiber 1 g
- Monounsaturated fat 0.5 g
- Saturated fat 0.5 g
- Trans fat Trace
- Sodium 113 mg
- Added sugars 0 g
- Total sugars 2 g
- Potassium 55 mg
July 29, 2022Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/sweet-carrots/rcp-20049722