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Baby Carrots With Lemon And Parsley |  Vegetable/Fruit Day

Ingredients
  • 1 lb. baby carrots
  • 2-3 packets of Splenda
  • very light spray of butter-flavored PAM (or equivalent)
  • 1-1/2 tablespoons parsley, chopped
  • salt and pepper to taste
Directions
  • place the carrots in a saucepan and cover with water
  • add the Splenda and cook until just soft
  • drain and return to the pan
  • add the butter spray, lemon juice, and parsley
  • stir well & taste test for seasoning
  • serve warm
  • use over 2 days
  • can be warmed in microwave
  • a suggested variation of this recipe is to add onion
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