1 pound carrots, coarsely shredded
3 tablespoons butter
1/2 teaspoon salt
1/4 cup fresh parsley, chopped

Heat the butter in a medium skillet with a lid; add the carrots and salt. Stir to coat well with butter and to distribute the salt.

Cover and cook on low heat until tender, 5 minutes, stirring occasionally. Do not over cook.

Stir in the parsley and serve at once.

Makes about 6-8 servings

Per 1/6 Recipe: 73 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs