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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
- In a large non-stick skillet, combine carrots and water and bring to a boil over high heat.
- Reduce heat; cover and simmer for 8 to 10 minutes or until carrots are almost tender.
- Uncover and cook over medium-high heat until water evaporates.
- Add oil and cook, stirring frequently, for about 5 minutes, or until carrots are lightly browned and just tender.
- Stir in the remaining ingredients.
- Cook, tossing for about 2 minutes, or until carrots are evenly coated.
- 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
Comment
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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