Lemon carrots

A plate of carrot coins
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/4 of prepared recipe
Time to make
10 minutes preparation; 25 minutes cook time
Special criteria


  • 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


  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

  • 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

Total fat
2 g
Saturated fat
0.3 g
0 mg
225 mg
Total carbohydrates
12 g
Dietary fiber
4 g
1 g
Total sugar
6 g