Lemony Carrots Recipes

LEMON-GLAZED CARROTS

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.

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS

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 HONEY GLAZED CARROTS

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.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
• Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
• Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

LEMONY GLAZED CARROTS

Steps:

• 1. Bring sparkling lemonade or soda and carrots to a boil in medium saucepan over medium-high heat. Cook 10 to 15 minutes, or until carrots are tender. Drain, and reserve 3 Tbs. liquid. Transfer carrots to serving platter. 2. Whisk together marmalade and reserved 3 Tbs. liquid, and season with salt and pepper, if desired. Drizzle over carrots, and garnish with chives.

LEMON-THYME ROASTED CARROTS

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.

LEMON CARROTS

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.

LEMON-GLAZED CARROTS

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.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• InstructionsIn a large pot over medium heat, add the oil and heat until it starts to shimmer.Stir in onion; cook, stirring occasionally, until soft and lightly colored, about 7 minutes.Stir in garlic and cook 1 minute.Add carrots, ground coriander, salt, pepper and 6 cups water to the pot. Stir in the miso until it dissolves.Bring mixture to a simmer and cook, uncovered, 5 minutes.Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 15 minutes.Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. If necessary, return the puréed soup to the heat to warm through.Stir in the lemon zest, juice and Simply Probiotic just before serving, then top with chopped cilantro.Makes 3 servings.*Only when prepared as instructed on the product label does our product deliver the full nutrition benefits described on that label.

LEMONY GLAZED CARROTS

Steps:

• Boil carrots in soda in a saucepan over medium-high heat until tender - 10-15 minutes. Transfer carrots to a serving platter and reserve 3 tablespoons of the hot soda.
• Whisk marmalade, reserved soda, salt and pepper together in a bowl until blended. Drizzle over carrots and garnish with chives.

LEMONY CARROTS

Steps:

• Wash and halve carrots, and steam for 8 to 10 minutes.
• In serving bowl, mix soy sauce, lemon juice and sugar. When carrots are cooked, drain, and stir into soy mixture.