CARROTS WITH PARSLEY BUTTER

Carrots with Parsley Butter image

Parsley provides an aromatic flavor to this carrot side dish - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Time 25m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
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.
Pour butter mixture over carrots. Add parsley; toss.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g