Lemon Carrots Recipes

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LEMON-GLAZED CARROTS

Very easy and quick to make!

Provided by REBECCARIVINIUS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 2

Number Of Ingredients 5



Lemon-Glazed Carrots image

Steps:

  • Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
  • Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g

2 carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

ROASTED CARROTS WITH LEMON

Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 5



Roasted Carrots with Lemon image

Steps:

  • Preheat the oven to 425 degrees F.
  • Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

1 1/2 pounds medium carrots (preferably with trimmed tops)
2 tablespoons olive oil
1 lemon, halved and sliced, seeds discarded
3 to 4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper

LEMON HONEY GLAZED CARROTS

Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.

Provided by VVMYRSS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 6



Lemon Honey Glazed Carrots image

Steps:

  • Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
  • Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g

1 pound baby carrots
water to cover
¼ cup butter
2 ½ tablespoons honey
1 tablespoon lemon juice
⅛ teaspoon ground ginger

LEMON GARLIC BASIL CARROTS

I discovered that the subtle taste of lemon really enhances the flavor of carrots. This recipe is a winner! Garnished with basil, these sweet, tender carrots add color to any main course. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6



Lemon Garlic Basil Carrots image

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In the same pan, melt butter; stir in lemon juice, garlic salt if desired, basil and pepper. Return carrots to the pan and heat through

Nutrition Facts : Calories 92 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein.

1-1/2 cups sliced carrots
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon garlic salt, optional
1/2 teaspoon dried basil
Dash pepper

LEMON CARROTS

Make and share this Lemon Carrots recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6



Lemon Carrots image

Steps:

  • Place carrots in a steamer basket over boiling water.
  • Cover saucepan and steam 7-8 minutes or until carrots are tender.
  • Transfer carrots to a bowl.
  • Toss with remaining ingredients and pepper to taste.

1 lb carrot, peeled and thinly sliced
1/4 cup cilantro or 1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon lemon, rind of, grated
1 tablespoon unsalted butter
freshly ground black pepper, to taste

LEMON-GLAZED CARROTS

These lovely tangy carrots are a super vegetable side dish.-Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Lemon-Glazed Carrots image

Steps:

  • Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

1-1/2 pounds medium carrots, cut into 1/2-inch diagonal slices
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon zest, optional

LEMON-THYME ROASTED CARROTS

This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0



Lemon-Thyme Roasted Carrots image

Steps:

  • Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

LEMON BASIL CARROTS

Make and share this Lemon Basil Carrots recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6



Lemon Basil Carrots image

Steps:

  • Cook carrot pieces in water to cover for 10 minutes or until tender.
  • Drain; return to pan.
  • Add remaining ingredients; let butter melt, then toss to coat.

Nutrition Facts : Calories 101.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 425.6, Carbohydrate 12, Fiber 3.5, Sugar 5.8, Protein 1.2

4 medium carrots, cut in 1-1/2 inch pieces
1 tablespoon butter
1 teaspoon lemon juice
1/4 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon pepper

LEMON GLAZED BABY CARROTS

Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.

Provided by PaulaG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Lemon Glazed Baby Carrots image

Steps:

  • Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
  • Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
  • Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
  • Season with salt and pepper to taste, sprinkle with parsley or chives and serve.

1 lb baby carrots, rinsed
1/4 cup chicken stock or 1/4 cup vegetable stock
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest, grated
salt
pepper
1 tablespoon fresh parsley or 1 tablespoon chives, finely chopped

LEMON GLAZED CARROTS

This makes a perfect side dish for a Turkey dinner. It's the ONLY way I can get my in-laws to eat carrots. I prefer to steam the carrots, but you can boil them if you don't have a steamer. You can also slice regular carrots if you don't have baby carrots. If you don't have a lemon zester tool, you can use the fine side of a grater.

Provided by Axe1678

Categories     Vegetable

Time 53m

Yield 3-4 serving(s)

Number Of Ingredients 5



Lemon Glazed Carrots image

Steps:

  • Steam or boil carrots 35-45 minutes.
  • Melt butter and mix in pepper, sugar and lemon zest.
  • Keep warm and stir 3-5 minutes or until sugar dissolves.
  • Pour over carrots and serve.

1/2 lb baby carrots (one package)
2 tablespoons butter
1 pinch pepper
1/4 cup light brown sugar
1 teaspoon lemon zest (yellow part of rind)

LEMON-HONEY BABY CARROTS

Give a fresh twist to carrots with an easy-to-make lemon-honey glaze.

Provided by Allrecipes Magazine

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 8



Lemon-Honey Baby Carrots image

Steps:

  • Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
  • Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 18.5 g, Cholesterol 30.5 mg, Fat 14.1 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 7.5 g, Sodium 173.2 mg, Sugar 14.1 g

1 pound peeled baby carrots
2 cups water to cover
¼ cup butter
2 tablespoons honey
1 tablespoon fresh lemon juice
⅛ teaspoon ground ginger
2 tablespoons chopped walnuts, or to taste
1 teaspoon lemon zest, or to taste

HONEY-LEMON ROASTED CARROT SALAD

A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.

Provided by thehungryscientist

Time 45m

Number Of Ingredients 11



Honey-Lemon Roasted Carrot Salad image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
  • Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
  • Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.

Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 199 mg, Fat 9 g, UnsaturatedFat 0 g

2 pounds carrots, peeled and bias-sliced
3 tablespoons olive oil, divided
3 cloves garlic, sliced
2 tablespoons lemon juice
2 teaspoons honey
0.25 teaspoon salt
0.25 teaspoon freshly ground black pepper
2 cups arugula
0.333 cup dried cranberries
2 tablespoons dry roasted sunflower seeds
shaved Parmesan cheese

LEMON-BASIL CARROTS

THIS IS one of my favorite ways to prepare carrots-simple but flavorful. I devised this recipe since we always seem to have carrots on hand, and the dish has drawn quite a few compliments. Sometimes I'll make extra and add them to my "soup jar" in the freezer-they make a great addition to a batch of homemade soup! -Donna Smith Palisade, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6



Lemon-Basil Carrots image

Steps:

  • Place carrots in a small saucepan; add water to cover. Cook for 10 minutes or until tender; drain and return to pan. Add the remaining ingredients. Cook over low heat until butter is melted.

Nutrition Facts : Calories 104 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 214mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 1g protein.

4 medium carrots, cut into 1-1/2 inch pieces
1 tablespoon butter
1 to 2 teaspoons lemon juice
1/4 teaspoon dried basil
1/8 teaspoon garlic salt
Dash pepper

LEMON DILL CARROTS

Make and share this Lemon Dill Carrots recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8



Lemon Dill Carrots image

Steps:

  • Heat the olive oil in a large nonstick frypan over medium high heat.
  • Add carrot, and saute for 2 minutes.
  • Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
  • Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
  • Remove from heat, stir in dill.

1 teaspoon olive oil
3 cups diagonally cut carrots
1/4 cup reduced-sodium fat-free chicken broth
1 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 tablespoon minced fresh dill or 1 teaspoon dried dill

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