Lemon & Parsley Baby Carrots

1. 1

   Bring carrots and water to boil in medium saucepan on medium-high heat; cover.

2. 2

   Cook 6 to 8 min.

3. 3

   or until carrots are crisp-tender.

4. 4

   Use slotted spoon to transfer carrots to bowl; reserve water in pan.

5. 5

   Return water to boil; cook 6 to 8 min.

6. 6

   or until reduced by half.

7. 7

   Add broth, cream cheese and zest; stir.

8. 8

   Simmer on low heat 2 to 3 min.

9. 9

   or until cream cheese is melted and sauce is well blended, stirring frequently.

10. 10

    Stir in parsley.

11. 11

    Add carrots; toss to coat.

* Per serving · 4 servings · Values may vary.