Serves 4

Ingredients

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

Directions

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.