Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F. Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
Time 30m Yield 4 servings Number Of Ingredients 0 Steps:
Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.
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.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside. Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Time 23m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients and pepper to taste.
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.
Time 15m Yield 2 servings Number Of Ingredients 4 Steps:
Wash and halve carrots, and steam for 8 to 10 minutes. In serving bowl, mix soy sauce, lemon juice and sugar. When carrots are cooked, drain, and stir into soy mixture.
Time 20m Yield 2 servings. Number Of Ingredients 6 Steps:
Place carrots in a small saucepan; add water to cover. Cook for 10 minutes or until tender; drain and return to pan. Add the remaining ingredients. Cook over low heat until butter is melted.
Yield Makes about 5 8-ounce glasses Number Of Ingredients 6 Steps:
Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through. Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest. Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed. Season with salt and pepper to taste, sprinkle with parsley or chives and serve.
Time 15m Number Of Ingredients 5 Steps:
Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves. Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.
Time 25m Number Of Ingredients 3 Steps:
In a large straight-sided skillet, bring 1/2 inch water to a boil. Season with kosher salt. Working in batches, add carrots in a single layer. Cover, reduce heat to medium-low, and cook, shaking pan occasionally, until crisp-tender, 4 to 6 minutes. Drain; transfer to a platter. Drizzle with oil, squeeze with lemon, season generously with flaky salt, and serve.
More about “lemon carrots recipes”
Time 45m Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes. In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.
