Lemon Carrots
Lemon Carrots are my favorite stove top carrot recipe. With a few simple ingredients and a saucepan, you will a simple, fast side dish to pair with almost any dinner option.
Servings: 4 people
Ingredients
- 3 cups thinly sliced carrots
- 1/2 cup water
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 1 Tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Thinly slice carrots. Place carrots, water, sugar and salt in a saucepan.
- Cover and cook over medium high heat for 10 minutes.
- Remove lid and continue to cook until fork tender and the water has evaporated.
- Add butter, lemon juice and lemon zest. Stir until butter has melted.
- Serve hot.
Notes
- To make this a quick recipe, cut the carrots thin.
- Be sure to use a real lemon. You'll need both the juice and the zest for a true lemon flavor.
- Cover the carrots for the first 10 minutes of cooking, then remove the lid and allow to cook until the water has evaporated.
- This serves 4 people. It easily doubles or triples for a larger family.
- Looking for an oven-roasted carrot recipe? Try these whole roasted carrots.