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Lemon-Glazed Carrots

 Lemon-Glazed Carrots
These lovely tangy carrots are a super vegetable side dish.—Ruby Williams, Bogalusa, Louisiana
6 ServingsPrep/Total Time: 25 min.


  • 1-1/2 pounds medium carrots, cut into 1/2-inch diagonal slices
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Grated lemon peel, optional


  • Place 1 in. of water and carrots in a large skillet; bring to a boil.
  • Reduce heat; cover and simmer for 10-12 minutes or until
  • crisp-tender.
  • Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon
  • juice and salt; bring to a boil, stirring constantly. Drain carrots;
  • add butter mixture and toss gently. Garnish with lemon peel if
  • desired. Yield: 6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 127 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 199 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g protein.