Sauteed Carrots

  • Yield: 1 servings


3ounces small, young carrots
1teaspoon olive oil
1/8teaspoon salt
Freshly ground black pepper


  1. Peel or scrub carrots. Trim tops. Cook in boiling salted water until just tender.
  2. 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