Carrots and Squash with Lime Butter

1. 1

   Heat carrots and broth in a large, deep skillet to a boil; simmer, covered, until carrots are crisp tender, about 5 minutes.

2. 2

   Uncover and continue to boil until broth has evaporated.

3. 3

   Remove to a bowl.

4. 4

   In same skillet, heat oil over medium heat.

5. 5

   Add shallots and cook 4 minutes, or until translucent.

6. 6

   Add zucchini and squash; cook, tossing occasionally, 3 minutes, until slightly softened.

7. 7

   Add cooked carrots, chile, and salt.

8. 8

   Continue to cook 2 minutes, tossing mixture, until just tender.

9. 9

   Remove from heat.

10. 10

    Stir in lime juice and butter until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.