Carrots with Lemon Butter
Total TimePrep/Total Time: 10 min.
- 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
- 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.
- 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.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts3/4 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.
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.
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.
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.
Dec 21, 2010
We liked these, but would use half the butter next time.
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