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TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

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

Nutritional Facts

3/4 cup: 91 calories, 6g fat (4g saturated fat), 15mg cholesterol, 276mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. 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.
  2. 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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Carrots with Lemon Butter in Simple & Delicious December/January 2011, p25


Reviews for Carrots with Lemon Butter

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
MrsKase User ID: 3265136 186424
Reviewed Jun. 8, 2011

"Yep I added the other tablespoon of butter to them and they are much better now, so if you cut the butter cut the lemon ingredients also."

MY REVIEW
MrsKase User ID: 3265136 190027
Reviewed Jun. 8, 2011

"They were ok, I used only 1 tbsp. butter b/c of the other coments, maybe more butter would have made them better after all b/c they were very strong lemon."

MY REVIEW
keverwann User ID: 1807985 117378
Reviewed Feb. 5, 2011

"Made on the stove because we don't like microwaved food. Way too much butter; it solidified on the carrots on the way to the table. Won't make this again."

MY REVIEW
brkornhaus User ID: 118422 119847
Reviewed Dec. 21, 2010

"We liked these, but would use half the butter next time."

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