Sweet Lemonade Carrots
"This kid-pleaser will have your little ones begging to eat their veggies. Add raisins for extra fun and extra anti-oxidants."
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 1⁄2 lbs carrots
- 2 tablespoons light margarine
- 2 tablespoons Splenda granular
- 3 tablespoons lemon juice
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon lemon zest
directions
- Peel and cut carrots into 1/2 inch diagonal slices.
- In a large skillet boil carrots in 1 inch of water.
- Reduce heat; cover and simmer for 10-12 minutes.
- In a seperate saucepan melt margarine over low heat.
- Add Splenda, lemon juice, and salt. Bring to boil, stirring constantly.
- Drain carrots and add sauce and toss gently.
- Garnish with lemon zest.
- Optionally, you may add 1/2 cup of raisins.
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Reviews
-
Since I'm a firm believer that a lot of nutrition is lost in the boiling of vegetables, I steamed the carrots instead, to the point where they were still just slightly crisp! Other than that, I followed the recipe & I found this a great way to dress up this vegetable! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
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