Carrots With Lemon Butter Recipes

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CARROTS IN LEMON-PARSLEY BUTTER



Carrots in Lemon-Parsley Butter image

THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

1-1/2 pounds fresh carrots, sliced
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon salt

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; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

LEMON-GLAZED CARROTS



Lemon-Glazed Carrots image

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

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

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

BABY CARROTS WITH DILL BUTTER



Baby Carrots with Dill Butter image

This recipe goes well with any meat.

Provided by CALISPICEGIRL

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g

STEAMED CARROTS WITH LEMON-SOY BUTTER



Steamed Carrots with Lemon-Soy Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 1 1/2 pounds carrots and cut into 1 1/2-inch chunks. Cook in 1/2 cup simmering salted water in a skillet over medium-high heat, covered, until tender and the skillet is mostly dry, 10 to 13 minutes. Uncover and stir in 2 tablespoons butter, 1 tablespoon soy sauce and 1/2 teaspoon grated lemon zest until glazed; season with salt and pepper. Sprinkle with chopped chives.

BABY CARROTS WITH LEMON AND PARSLEY



Baby Carrots with Lemon and Parsley image

An extrememly quick and easy way to fix carrots. The tartness of the lemon blends well with the sweetness of the carrots. I got this from A Recipe of The Day.

Provided by Junebug

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb baby carrots
1 1/2 teaspoons sugar
3 tablespoons butter
1 tablespoon lemon juice
1 1/2 tablespoons chopped parsley
salt
pepper

Steps:

  • Put carrots in pan and cover with water.
  • Add the sugar and cook just til soft.
  • Drain& return to the pan.
  • Stir in butter, lemon juice and parsley.
  • Salt and pepper to taste.

CARROTS WITH LEMON BUTTER



Carrots with Lemon Butter image

This fresh, colorful side perks up just about any main dish. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh baby carrots
2 tablespoons water
2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm., In another microwave-safe bowl, combine the remaining ingredients; cook on high for 30-45 seconds or until butter is melted. Pour over carrots and toss to coat.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 276mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS WITH LEMON DILL BUTTER



Carrots with Lemon Dill Butter image

The Carrots with Lemon Dill Butter recipe below allows home cooks to elevate simple carrots with nothing more than cupboard staples. Nielsen-Massey Pure Lemon Extract is added to clarified butter, salt, white pepper, and fresh or dried dill for a light splash of citrus that will stand out and enliven the whole meal.

Provided by Elyse Cromer

Yield 6

Number Of Ingredients 6

1/4 cup clarified butter
2 teaspoon nielsen-massey pure lemon extract
2 teaspoon fresh dill, minced or 1 teaspoon dried organic dill
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound carrots, sliced

Steps:

  • Whisk the clarified butter, lemon extract, dill, salt, and white pepper in a large bowl. Add the carrots to the butter mixture and toss gently to coat. Place the carrots in a preheated large sauté pan. Sauté until tender-crisp. Serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 107 calories, Sugar 4 g, Fat 9 g, Carbohydrate 7 g, Cholesterol 22 mg, Fiber 2 g, Protein 0.8 g, SaturatedFat 5 g, Sodium 200 mg

CARROTS WITH LEMON DILL BUTTER

4 tablespoons clarified butter
2 teaspoons Nielsen-Massey Pure Lemon Extract
2 teaspoons minced fresh dill, or 1 teaspoon dried organic dill
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound carrots, sliced

Steps:

  • Whisk the clarified butter, lemon extract, dill, salt and white pepper in a large bowl. Add the carrots to the butter mixture and toss gently to coat. Place the carrots in a preheated large sauté pan. Sauté until tender-crisp. Serve warm.

Nutrition Facts :

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