When your impressive entree calls for an equally wow-worthy side dish, make these carrots Lyonnaise.
Carrots Lyonnaise Recipe photo by Taste of Home

Carrots Lyonnaise sounds like a fancy side dish that you spent hours tending to, but no one has to know that it took you less than 30 minutes. This French classic creates perfectly crisp-tender carrots and softened onions that are tossed in a thick sauce and scattered with parsley.

Who doesn’t love the feeling of setting an impressive dish on the table, no matter how easy it was to cook?

Ingredients for Carrots Lyonnaise

  • Carrots: If you forgo peeling the carrots before cutting them, give them a good scrub with a brush and a fruit and vegetable wash. They grow in the dirt, after all!
  • All-purpose flour: A few tablespoons of all-purpose flour mixed with the butter creates a roux so our sauce can get nice and thick.
  • Chicken bouillon granules: These are fairly easy to find at the grocery store, but if you only have chicken bouillon paste on hand, use it.
  • Fresh parsley: A sprinkling of minced parsley adds a pop of color and a welcome note of freshness to an otherwise rich dish.


Step 1: Boil the carrots

In a Dutch oven, bring an inch of water to a boil. Add the carrots. Put on the lid and cook them until they’re crisp-tender, five to eight minutes.

Step 2: Saute the onions

Meanwhile, in a large, heavy skillet—cast iron works perfectly for this—saute the sliced onions in the butter until they’re tender.

Step 3: Build the sauce

Whisk in the flour, bouillon, salt and pepper until blended and smooth. Gradually add the water. Bring everything to a boil, and cook and whisk until the sauce is thickened, about two minutes.

Step 4: Add the carrots

Drain the carrots from the pot of water. Stir the carrots into the onion sauce.

Step 5: Garnish

Place the carrots Lyonnaise in a dish and sprinkle the minced fresh parsley on top. Serve.

Carrots Lyonnaise Hca26 48817 Dr 02 01 2bTMB Studio

Recipe Variations

  • Grate in zest: Brighten up the rich flavors by grating a little lemon zest into the dish once it’s finished cooking. You’ll be surprised what this humble ingredient can do to the overall taste!
  • Finish with nuts: Garnish the plated carrots Lyonnaise with chopped hazelnuts or almonds for an added crunch and nutty flavor. We definitely recommend toasting the nuts first.
  • Swap for parsnips: Not a fan of carrots? Parsnips are the perfect substitute. Keep in mind that the dish will look fairly beige, so consider adding visual interest with extra herbs, like chives and thyme, along with the parsley.

How to Store Carrots Lyonnaise

To store leftover carrots Lyonnaise, allow it to cool completely to room temperature, then seal it in an airtight container. The carrots will last in the fridge for up to three days.

Carrots Lyonnaise Tips

Carrots Lyonnaise Hca26 48817 Dr 02 01 3bTMB Studio

What is ‘Lyonnaise’?

Lyonnaise means a dish that is cooked with onions. This French cooking technique originated in the city of Lyon (hence the name), and can be seen in regional dishes like potatoes Lyonnaise, chicken Lyonnaise and, of course, carrots Lyonnaise.

What do I serve with carrots Lyonnaise?

The best dishes to serve with carrots Lyonnaise are other French recipes. This side dish can be served with mains like duck with a brandy cherry sauce, a delicious herb-crusted rack of lamb with mushroom sauce or a perfectly succulent roast chicken.

Finish your meal with a classic French dessert for an impressive meal from start to finish.

Carrots Lyonnaise

This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri
Carrots Lyonnaise Recipe photo by Taste of Home
Total Time

Takes: 30 min.


8 servings


  • 1 medium onion, thinly sliced
  • 2 pounds fresh carrots, cut into 2-inch pieces
  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water
  • Minced fresh parsley


  1. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes.
  2. Meanwhile, in a large cast-iron or other heavy skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir until thickened, 2 minutes. Drain carrots; stir into sauce. Sprinkle with parsley.

Nutrition Facts

3/4 cup: 128 calories, 8g fat (5g saturated fat), 20mg cholesterol, 423mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 2g protein.