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Boiled Carrots

4 Cups Of Peeled Sliced Fresh Carrots
1 Cup Of Bertolli Extra Light Olive Oil
1 Teaspoon Of McCormick Crushed Basil Leaves
1 Teaspoon Of Table Salt
2 Tablespoons Of Fresh Squeezed Lemon Juice
3 Large Minced Garlic Cloves

Serving Size 4
192 Calories Per Serving
13 Grams Of Fat

Preparation Instructions:
Whipping up some delicious boiled carrots is quick and easy. To begin first wash and rinse your carrots under cool running tap water. Next take out a standard potato peeler, and then remove the outer skin from your carrots. Next take a sharp knife and either chop or slice up your carrots, depending on which form you prefer. Moving along, next take out a boiling pot, fill it with water, then place it on the stove to boil over medium high heat. Once your water is at a rolling boil, add in your carrots, and let them cook until tender. Depending on how large your carrot pieces are, this process will take anywhere from three to seven minutes. Once your carrots are done cooking, drain the water from the pot, and then set it aside. Next take out a cooking skillet, and add in the olive oil, basil leaves, table salt, lemon juice, and minced garlic cloves. Let these ingredients simmer until the olive oil is hot. Lastly serve your carrots on plates, and then use the olive oil mixture to drizzle on top of them. This recipe can be served as a side dish, or as a main meal. We hope you have enjoyed this recipe, please be sure to browse around our website for other delicious and nutritious boiled vegetable recipes.
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