Lemoncarrots Recipes

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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

LEMON-GLAZED CARROTS



Lemon-Glazed Carrots image

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

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

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.

LEMON HONEY GLAZED CARROTS



Lemon Honey Glazed Carrots image

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

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

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

LEMON-HONEY GLAZED CARROTS



Lemon-Honey Glazed Carrots image

Easy honey-glazed carrots brightened with a squeeze of fresh lemon juice and cooked, on the stove, with some herbs and olive oil.

Provided by April Anderson

Categories     Side Dish

Time 20m

Number Of Ingredients 6

2 tablespoons olive oil
2 pounds carrots, peeled and cut into 1-inch pieces
2 teaspoons Herbes de Provence
3/4 teaspoon kosher salt
2 tablespoons honey
Juice of 1 lemon

Steps:

  • Heat the olive oil in a large pan over medium heat. Add the carrots, herbs, and salt. Stir the carrots around to coat them evenly in the oil and herbs. Cover the pan and let them cook, occasionally stirring, for 20 minutes. The carrots should be fork-tender but with a little resistance.
  • Whisk the honey and lemon juice in a small bowl. Add it to the pan and stir to coat the carrots. Cook the carrots uncovered for 10 minutes or until the carrots are tender and lightly caramelized in spots.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 189 calories, Sugar 19.8g, Sodium 389.7mg, Fat 7.6g, SaturatedFat 1.1g, UnsaturatedFat 6g, TransFat 0g, Carbohydrate 31.6g, Fiber 6.6g, Protein 2.2g, Cholesterol 0mg

GARLIC AND LEMON CARROTS



Garlic and Lemon Carrots image

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

Provided by Noreaster

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and cut into 1-inch slices
1 cup chicken broth
1 tablespoon margarine
1 tablespoon shallot, minced
1 teaspoon sugar
1/8 teaspoon black pepper
2 -3 garlic cloves, minced
1 tablespoon lemon juice

Steps:

  • Combine everything EXCEPT the lemon juice in a medium saucepan; cook, uncovered, over medium heat, approximately 15-20 minutes.
  • Stir often until carrots are tender and a little liquid is remaining.
  • Stir in the lemon juice and serve.

Nutrition Facts : Calories 90.8, Fat 3.5, SaturatedFat 0.6, Sodium 303.2, Carbohydrate 13.5, Fiber 3.2, Sugar 6.5, Protein 2.5

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS



Sunny's Easy Maple and Lemon Pan-Roasted Carrots image

Provided by Sunny Anderson

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup maple syrup
2 tablespoons salted butter, melted
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
1/2 teaspoon red chile flakes
Kosher salt
2 tablespoons olive oil
1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise
Kosher salt and freshly cracked black pepper
Flakey salt, for garnish
Chopped fresh Italian parsley or chopped carrot greens, for garnish

Steps:

  • For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
  • For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

LEMON CARROTS



Lemon Carrots image

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

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

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.

ROASTED CARROTS WITH LEMON



Roasted Carrots with Lemon image

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

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

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.

LEMON DILL CARROTS



Lemon Dill Carrots image

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

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

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.

HONEY-LEMON ROASTED CARROT SALAD



Honey-Lemon Roasted Carrot Salad image

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

Provided by thehungryscientist

Time 45m

Number Of Ingredients 11

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

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

LEMON-THYME ROASTED CARROTS



Lemon-Thyme Roasted Carrots image

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

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.

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