Carrots with Mint and Parsley

This side dish pairs perfectly with fish, chicken, or beef dishes. It can also be used as a salad. Quite easy to make and low in calories. Remember that carrots are a good source of beta carotene and vitamin A.

Approximate Nutritional Content: 1 serving (recipe yields 4 servings)

• Calories: 110 kcal.

• Grams of fat: 5 gr. equals 1 fat serving

• Grams of protein: 2 gr.

• Grams of carbohydrates: 17 gr. equals 1 vegetable serving.

Note: nutritional information may vary according to the amount and type of ingredients used, as well as the serving size.

Ingredients:

• 750 gr of carrots sliced into strips.

• 1/2 cup fat-free chicken or vegetable broth

• 4 teaspoons of olive oil

• salt and pepper to taste

• 1/4 cup fresh mint, finely chopped

• 1/4 cup fresh parsley, finely chopped

• 2 teaspoons of lemon juice

• 1/2 teaspoon of lemon zest

Preparation:

• Place the carrots, chicken broth, and 1 teaspoon of oil in a large skillet. Bring to a boil over medium-high heat.

• Cover the skillet and reduce to medium heat. Cook until the carrots are tender, approximately 12 to 14 minutes.

• Uncover the skillet, cook while stirring constantly until all the liquid evaporates and the carrots are golden (2-3 minutes). Season with 1/4 teaspoon of salt and another of pepper.

• Combine in a bowl the mint, parsley, lemon juice, lemon zest, and the remaining 3 teaspoons of oil. Season with salt and pepper to taste.

• Add the carrots to the herb mixture, stir and coat well. Serve.

Enjoy!