Lemon-Glazed Carrots
- Yield: 4 servings
- Prep: 10 mins
- Cook: 10 mins
Sautéeing in butter, lemon and sugar takes carrots from simple to sublime.
Ingredients
- 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)
Instructions
- 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.
- 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%
