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Category
Side Dishes
Title

Lemon carrots

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carrots
Serves
Serves:
4
Serving Size
Serving Size:
1/4 of prepared recipe
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Ingredients

Ingredients

1 16-ounce package baby carrots OR 4 large carrots, cut into 2” pieces
1/4 cup water    
1 1/2 teaspoon olive oil
2 tablespoons scallions, thinly sliced, plus additional for garnish
1 1/2 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
Optional: 1/8 teaspoon red pepper flakes
 

Directions

Directions

  1. In a large non-stick skillet, combine carrots and water and bring to a boil over high heat.
  2. Reduce heat; cover and simmer for 8 to 10 minutes or until carrots are almost tender.
  3. Uncover and cook over medium-high heat until water evaporates.
  4. Add oil and cook, stirring frequently, for about 5 minutes, or until carrots are lightly browned and just tender.
  5. Stir in the remaining ingredients.
  6. Cook, tossing for about 2 minutes, or until carrots are evenly coated.
  7. Sprinkle with additional scallion, if desired.
     
Tips and Variations
Tips and Variations
  • These carrots are tasty hot or cold.
  • Package leftover carrots into small containers and pack them in your children’s lunch for something surprisingly different.
  • If you have leftover lemon carrots, chop them and add them to a salad or soup.
     
Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
68
Total Fat
2 g
Saturated Fat
0.3 g
Cholesterol
0 mg
Sodium
225 mg
Total Carbohydrates
12 g
Dietary Fiber
4 g
Total Sugar
6 g
Protein
1 g
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carrots
Lemon carrots
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Time to make
Time to make:
10 minutes preparation; 25 minutes cook time
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Side Dishes
Special Criteria
Special Criteria:
Vegetarian
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