Best Carrots In Lemon Parsley Butter Recipes
ROASTED CARROTS WITH GARLIC PARSLEY BUTTER
Here we toss perfectly roasted carrots with butter that's been infused with garlic and parsley. Instead of the parsley, consider adding basil, crushed red pepper flakes, dill, cumin, or other favorite flavors. The recipe below is more of a template than a strict recipe. Carrots are perfectly delicious roasted, but so are parsnips, squash, potatoes or other hardy vegetable you find in season. Feel free to switch them out for something else.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 35m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.
- While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.
- Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.
Nutrition Facts : Calories 118, Protein 1 g, Carbohydrate 15 g, Fiber 4 g, Sugar 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg
LEMON-GLAZED CARROTS
Very easy and quick to make!
Provided by REBECCARIVINIUS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g
BUTTERED CARROTS WITH PARSLEY
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
- In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.
CARROTS IN LEMON-PARSLEY BUTTER
THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
GLAZED PARSLEY CARROTS
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
LEMON-GLAZED CARROTS
These lovely tangy carrots are a super vegetable side dish.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CARROTS WITH PARSLEY BUTTER
Parsley provides an aromatic flavor to this carrot side dish - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
- Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
- Pour butter mixture over carrots. Add parsley; toss.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g
BABY CARROTS WITH LEMON AND PARSLEY
An extrememly quick and easy way to fix carrots. The tartness of the lemon blends well with the sweetness of the carrots. I got this from A Recipe of The Day.
Provided by Junebug
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put carrots in pan and cover with water.
- Add the sugar and cook just til soft.
- Drain& return to the pan.
- Stir in butter, lemon juice and parsley.
- Salt and pepper to taste.
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