Lemon-Glazed Carrots

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

Sautéeing in butter, lemon and sugar takes carrots from simple to sublime.


1pound carrots (about 6 medium)
1 1/2tablespoons butter
2tablespoons sugar
2tablespoons fresh lemon juice
1teaspoon fresh thyme
1/2tablespoon salt
-- coarsely ground black pepper
2tablespoons finely chopped flat-leaf parsley (optional)


  1. Peel carrots, trim ends, and cut into rounds about 1/3-inch-thick. Boil about 5 minutes, or until crisp-tender. Drain well and set aside.
  2. Melt butter in a 10-inch skillet over medium heat. Stir in sugar, lemon juice and thyme; bring to a boil. Add carrots, salt and pepper. Stir well and cook, stirring occasionally, until carrots are tender and the sauce is almost completely absorbed, about 5 minutes. Sprinkle with parsley, if desired.

Recipe by Greg Patent.

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 7.90
  • Fat 4.5g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 990mg
  • Potassium 380mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 12g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 380%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 4%
%d bloggers like this: