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

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

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.

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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1 Star
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MY REVIEW
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
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
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
Reviewed Dec. 21, 2010

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

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