Carrots with Lemon Butter Recipe
Carrots with Lemon Butter Recipe photo by Taste of Home

Carrots with Lemon Butter Recipe

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This fresh, colorful side perks up just about any main dish. —Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


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


  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

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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."

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."

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."

Reviewed Dec. 21, 2010

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

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