Lemon Glazed Carrots

Submitted by Axe1678

"This makes a perfect side dish for a Turkey dinner. It's the ONLY way I can get my in-laws to eat carrots. I prefer to steam the carrots, but you can boil them if you don't have a steamer. You can also slice regular carrots if you don't have baby carrots. If you don't have a lemon zester tool, you can use the fine side of a grater."

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photo by PaulaG

Ready In:: 53mins
Ingredients:: 5
Serves:: 3-4

ingredients

¹⁄₂ lb baby carrots (one package)
2 tablespoons butter
1 pinch pepper
¹⁄₄ cup light brown sugar
1 teaspoon lemon zest (yellow part of rind)

directions

Steam or boil carrots 35-45 minutes.
Melt butter and mix in pepper, sugar and lemon zest.
Keep warm and stir 3-5 minutes or until sugar dissolves.
Pour over carrots and serve.

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Reviews

Lightly sweetened carrots is one of DH's favorite dishes. This was super quick since the carrots were microwaved. The butter, brown sugar and lemon peel was added to the cooked carrots and allowed to stand until melted. Everything was transferred to a saucepan and cooked just until lightly glazed. I did reduce the brown sugar by half but that is my personal preference. Made for *PAC Spring 2009*

PaulaG
I love carrots, but am sure I don't eat enough of them :) This recipe may just be the solution. I prepared this recipe as directed, boiling baby carrots. It only took about 10-12 minutes to boil them. I just love the fresh sunshine flavor the lemon zest adds to the carrots. I may even add a bit more next time. This is so easy and definitely a keeper, Thanks Axe!

Bobtail
We loved this dish. I just discovered my steamer, and these were wonderful to start with. Loved the contrast of sugar to lemon.( I used fresh zest) Went great with your recipe#183490. Will be making again.

kellychris
We really appreciated the taste of these glazed carrots ~ A great way to dress up this underrated veggie! I did use a bit more zest than indicated, but then I like the stuff! And, I'll be keeping this recipe around! [Tagged, made & reviewed for one of my adopted chefs at the tail end of the current Pick A Chef]

Sydney Mike
Absolutely wonderful! I used regular carrots, since that's what I had, chopped up and steamed them first and then tossed them in a pan with the butter mixture till the sugar dissolved and the carrots were nicely coated. I also added in a squeeze of lemon juice. LOVED it! I served it alongwith Sydney Mike's Recipe #305800. Thank you, Axe, for sharing this wonderful recipe, definitely will be making it again!

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