Lemon Butter Seasoned Vegetables

Lemon Butter Seasoned Vegetables

Mikki 0

"These are great with any kind of beef. My kids love them too! They always fight over the carrots!"

Ingredients 25 m {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
  2. To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.
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Reviews 18

  1. 21 Ratings


I actually wanted a sauce to serve over asparagus and this was perfect. I took one of the reviewers suggestions and only used 4T butter, 2T lemon juice, half the salt and pepper and less Italian seasoning than the recipe called for. It was absolutely delicious.


Great way to add a little zing to veggies. I make these with just the carrots - no potatoes.

Diana S.

Very good recipe! I agree that 6 T. of butter was too much... next time I'll reduce that. My main problem with this is that I really didn't care for lemon with potatoes. Just kind of a strange combination of flavors to me. But I loved the seasoned butter with the carrots, so next time around I'll skip the spuds and mix the carrots with other veggies. Zucchini, broccoli, cauliflower... I think they'd all be great. Also looking forward to trying this with fresh herbs from the garden this summer. Thanks, Mikki!