Carrots with Lemon Butter
Ingredients
- ¼ teaspoon salt
- ½ teaspoon grated lemon rind
- 1 ½ tablespoons light butter
- 1 (16-ounce) package baby carrots
- 2 teaspoons fresh lemon juice (about 1/2 lemon)
Steam carrots, covered, 6 to 7 minutes or until crisp-tender; drain well. Return carrots to pan. Add lemon rind and remaining ingredients; stir until butter melts.
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