1 1/2 cup water
1/4 cup chopped shallots
14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)
2 tablespoons olive oil
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
2 teaspoons pine nuts, toasted
1/4 teaspoon black pepper
3 tablespoons shaved Parmesan cheese
Step 1: Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil.
Step 2: Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender.
Step 3: Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates.
Step 4: Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally.
Step 5: Stir in parsley and remaining ingredients.