Sauteed Carrots
- Yield: 1 servings
Ingredients
- 3ounces small, young carrots
- 1teaspoon olive oil
- 1/8teaspoon salt
- Freshly ground black pepper
Instructions
- Peel or scrub carrots. Trim tops. Cook in boiling salted water until just tender.
- Remove from pan. Transfer to a small sauté pan, add olive oil and cook over medium heat about 2 minutes. Sprinkle with salt and pepper.
Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.
Nutritional Info *per serving
- Calories 70
- Fat 5g
- Cholesterol 0mg
- Sodium 360mg
- Carbohydrate 7g
- Fiber 2g
- Protein 1g
