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Parmesan Carrots with Lemon-Parsley Dressing

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 1/2 cup)

Steaming and sautéing the carrots in the same pan is the time-saving trick to making them tender and beautifully glazed.  

Ingredients

  • 1/2 cup water
  • 1/4 cup chopped shallots
  • 14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)
  • 2 tablespoons olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons pine nuts, toasted
  • 1/4 teaspoon black pepper
  • 3 tablespoons shaved Parmesan cheese

Nutrition Information

  • calories 127
  • fat 9 g
  • satfat 1.6 g
  • monofat 5.5 g
  • polyfat 1.3 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 126 mg
  • calcium 67 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates. Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally. Stir in parsley and remaining ingredients.