Herbed Baby Carrots with Zucchini
Sweet baby carrots with sliced zucchini sauteed in broth with herbs. A light and healthy side dish.
- 16 oz carrots
- 8 oz zucchini medium
- 1 tbsp basil fresh, chopped
- 1 tbsp thyme fresh, chopped
- 1 tbsp Italian parsley fresh, chopped
- 1 tbsp oregano
- 1/4 tsp garlic powder
- 1 tbsp olive oil extra virgin
- 1/2 cup broth chicken or vegetable
Add carrots to a large pan and cover with water. Bring to a boil over medium heat. Boil for 5 minutes until tender-crisp.
Add olive oil to a frying pan. Add carrots to the pan and cook for 2 minutes.
Add zucchini and broth to carrots and saute for 3 minutes.
Sprinkle spices, garlic, and pepper into the carrot mixture.
Cook until vegetables are tender.
Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11049IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg