Lemon Carrots

These carrots are tasty hot or cold!

Ingredients

• 16 Ounce package baby carrots OR 4 large carrots, cut into 2” pieces
• 1/4 Cup water    
• 1 1/2 Teaspoon olive oil
• 2 Tablespoons scallions, thinly sliced, plus additional for garnish
• 1 1/2 Teaspoon fresh lemon juice
• 1 Clove garlic, minced
• 1/4 Teaspoon salt
• Optional: 1/8 teaspoon red pepper flakes

Directions

Step 1

In a large non-stick skillet, combine carrots and water and bring to a boil over high heat.

Step 2

Reduce heat; cover and simmer for 8 to 10 minutes or until carrots are almost tender.

Step 3

Uncover and cook over medium-high heat until water evaporates.

Step 4

Add oil and cook, stirring frequently, for about 5 minutes, or until carrots are lightly browned and just tender.

Step 5

Stir in the remaining ingredients. Cook, tossing for about 2 minutes, or until carrots are evenly coated. Sprinkle with additional scallion, if desired.

Tips

Garnish with favorite fresh chopped herbs or with scallions from the produce section. Herbs are full of immune boosting antioxidants! If you have leftover carrots, store them in a container and use later in a salad or soup.
 

Utensils Needed

• Large pot
• Strainer
• Slotted spoon
• Measuring cups and spoons
• Stove

NUTRITION FACTS

Serving Size: 1/4 of recipe

Nutrients	Amount
Calories	68
Total Fat	2 g
Saturated Fat	0.3 g
Cholesterol	0 mg
Sodium	225 mg
Total Carbohydrates	12 g
Dietary Fiber	4 g
Total Sugars	6 g
Added Sugars	n/a
Protein	1 g