Skillet Carrots

== Description ==
This was a favorite recipe many years ago before low carb. It's so simple and quick to make, yet tastes delicious. Because carrots can be a bit carby, watch your serving sizes. To serve 8, each serving would be about ¼ cup. The wonderful carrot flavor is very concentrated so a small serving is plenty. I used my food processor with the shredding blade to shred my carrots. A pound of carrots yields about 12 ounces after peeling and trimming and the counts are based on 12 ounces of carrots. 
* Contributed by Healthy Recipes for diabetic Friends Y-Group
* Original recipe
* Makes about 6 – 8 servings 
== Ingredients ==
* 1 pound carrots, coarsely shredded
* 3 tablespoons butter
* ½ teaspoon salt
* ¼ cup fresh parsley, chopped Dried parsley will not be suitable for this recipe
== Directions ==
# 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.
 
== Notes ==
== Nutritional information ==
* Per ⅙ recipe: 73 Calories | 6g Fat | 1g Protein | 5g Carbohydrate | 1.5g Dietary Fiber | 3.5g Net Carbs 
* Per ⅛ recipe: 55 Calories | 4g Fat | trace Protein | 4g Carbohydrate | 1g Dietary Fiber | 3g Net Carbs 
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Category:Healthy Recipes for Diabetic Friends
Category:Carrot Recipes
Category:Parsley Recipes