Sweet carrots

Dietician's Tip

Small amounts of butter and salt enhance the flavor of this side dish. If you prefer to omit them, season with a salt-free spice blend.

To make this plant based, leave out butter.

Ingredients

  • 1/2 cup water
  • 1/8 teaspoon salt
  • 2 cups shredded carrots
  • 1 teaspoon butter
  • Sugar substitute, to taste
  • 1 teaspoon lemon juice
  • 4 tablespoons fresh parsley, chopped

Directions

In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the butter, sugar substitute, lemon juice and parsley. Serve immediately.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 29
Total carbohydrate: 5 g
Cholesterol: 2.5 mg
Dietary fiber: 1 g
Monounsaturated fat: 0.5 g
Protein: 1 g
Saturated fat: 0.5 g
Serving size: 1/2 cup
Sodium: 113 mg
Total fat: 1 g

DASH Eating Plan Servings

Vegetables: 1

Diabetes Meal Plan Choices

Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables: 1

Last Updated Jul 29, 2022

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