peas at a party

This may be my all-time favorite carrot recipe, and it’s so simple. It’s a slight (lower fat) variation of a recipe from Food TV’s Ina Garten, the Barefoot Contessa. Leftovers are even good cold the next day!

Carrots Contessa

Serves 4; about 5-10 minutes hands on time; ready in under 20 minutes

• 3/4 lb (about 3 cups) baby carrots
• 1/3 cup water
• generous 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp dried dill weed
• 2 Tbsp light butter

Split any thicker carrots lengthwise. Then combine the carrots, water, salt, pepper, and dill in a large skillet. Bring the water to a boil. Reduce to a simmer and cover. Cook for 6-7 minutes.

Uncover and add the butter. Saute for 1-2 minutes until the water evaporates and the carrots are coated with butter, but not dry.

Per serving, approximately 56 calories; 3.1 g. fat; 7.2 g. carbohydrates; 2.5 g. fiber; 308 mg. sodium; .6 g. protein