Carrots with Lemon Butter Recipe
- 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
- 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.
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.
Reviews for Carrots with Lemon Butter
"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."
"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."
"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."
"We liked these, but would use half the butter next time."