Carrots with Basil

Serves: 4
Total Calories: 60


3/4 pound carrot peeled and sliced diagonally 1/8 -inch thick (about 2 cups)
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon basil chopped fresh basil leaves or 1/4 teaspoon dried leaves


Place carrots in a small saucepan. Add enough water to cover. Stir in sugar and salt. Bring to a boil and simmer, uncovered, 6 to 8 minutes until crisp-tender. Drain well.

Stir in butter and basil. Return to heat, stirring until butter is melted and carrots are coated. Serve immediately.

NOTE: Fresh dill can be used in place of the basil. If using whole baby carrots, increase cooking time slightly.

Nutritional Facts:

Serves: 4
Total Calories: 60
Calories from Fat: 25

This Carrots with Basil recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

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