Carrots and Squash with Lime Butter

A jalepeño pepper adds heat to this colorful vegetable side dish.

TOTAL TIME: 0:30

PREP: 0:15

COOK: 0:15

LEVEL: EASY

SERVES: 12

INGREDIENTS

• 2 lb. thin carrots
• 3/4 c. chicken broth or water
• 1½ tbsp. olive oil
• 2 shallots
• 2 lb. zucchini and yellow sqush
• 1 large jalepeño chile
• 1 tsp. kosher salt
• Juice of 1 lime
• 1½ tbsp. unsalted butter

DIRECTIONS

1. Heat carrots and broth in a large, deep skillet to a boil; simmer, covered, until carrots are crisp tender, about 5 minutes. Uncover and continue to boil until broth has evaporated. Remove to a bowl.
2. In same skillet, heat oil over medium heat. Add shallots and cook 4 minutes, or until translucent. Add zucchini and squash; cook, tossing occasionally, 3 minutes, until slightly softened.
3. Add cooked carrots, chile, and salt. Continue to cook 2 minutes, tossing mixture, until just tender. Remove from heat. Stir in lime juice and butter until melted.