Lemon-Glazed Carrots

Lemon-Glazed Carrots

6
REBECCARIVINIUS 0

"Very easy and quick to make!"

Ingredients 20 m {{adjustedServings}} servings 102 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 6

  1. 7 Ratings

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Baking Nana
12/7/2012

The lemon in this gives the dish a bright flavor and balances the sugar well. You could pre-cook your carrots and then re-warm and glaze just before serving. Thanks!

NoRainOnMyParade
8/17/2013

I have made this both as written and tweaked it a bit as well and liked it both ways. It's great as written and you should definitely try it that way. My tweaks... I tend to use packaged baby carrots since we usually have those on hand and it's less prep time than whole carrots. If you are on a budget, whole carrots are more economical, though. I also prefer to steam my carrots instead of boiling them, because I like them to be soft but still have a slight crunch. When making the sauce, I tend to also cut back a slight bit on the brown sugar and add a splash of vanilla, but otherwise follow the directions.

Holiday Baker
3/21/2015

We didn't love this. I felt like it was just too sweet. I had even added additional carrots to this. I felt like I was eating some type of candied vegetable holiday side dish. We ate some of it, but unfortunately the rest got tossed. It needed something and butter and brown sugar just didn't work here for us. I am rating it a 3 because maybe someone might like a candied tasting vegetable. I don't care much for overly sweetened sweet potatoes here. I would love to know how others faired with this dish.