Publisher Photo
Publisher Photo
My aunt passed this recipe down to me. It's requested often by family.—Mildred Sherrer, Fort Worth, Texas
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 pounds carrots, cut into 1-inch julienne strips
  • 4 tablespoons olive oil
  • 1/3 cup chicken broth
  • 1/2 teaspoon pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 1 tablespoon minced fresh parsley

Directions

In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender.
Combine the brown sugar, butter, lemon juice and peel; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley. Yield: 4-5 servings.
Originally published as Sauteed Carrots in Country Woman September/October 2001, p35

Nutritional Facts

1/2 cup: 154 calories, 8g fat (3g saturated fat), 12mg cholesterol, 159mg sodium, 20g carbohydrate (15g sugars, 4g fiber), 2g protein.

  • 1-1/2 pounds carrots, cut into 1-inch julienne strips
  • 4 tablespoons olive oil
  • 1/3 cup chicken broth
  • 1/2 teaspoon pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 1 tablespoon minced fresh parsley
  1. In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender.
  2. Combine the brown sugar, butter, lemon juice and peel; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley. Yield: 4-5 servings.
Originally published as Sauteed Carrots in Country Woman September/October 2001, p35

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