Servings: 6 servings
Calories: 100kcal
Ingredients
- 3 carrots diced small
- 2 cups small cauliflower florets cut pea-sized
- 3 tbsp butter
- 2 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add carrots and cook 4 minutes.
- Add cauliflower florets and cook 3–4 more minutes until both are just tender.
- Drain well.
- Melt butter in a skillet over medium heat. Add the drained vegetables and toss to coat, cooking 2–3 minutes to warm through.
- Season with salt and pepper, top with parsley, and serve warm.
Nutrition
Serving: 1serving | Calories: 100kcal | Protein: 3g | Fat: 7g | Fiber: 3g
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