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Lemon Glazed Carrots With Parsley

Western.Chefs's picture
  Tender young carrots 1 Bunch (100 gm) (About 1 1/2 Pounds)
  Water 1 Cup (16 tbs)
  Salt To Taste
  Sugar 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Chopped parsley 1 Teaspoon

Scrape carrots and cut into thin slices.
Cook in heavy saucepan in 1/2 inch boiling water with a pinch each of salt and sugar until just tender, about 5 to 8 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
In same pan melt butter or margarine and add 2 tablespoons sugar and lemon juice.
Simmer until sugar is dissolved.
Add carrots and cook gently, stirring frequently until carrots are well glazed.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 366 Calories from Fat 217

% Daily Value*

Total Fat 25 g38%

Saturated Fat 15.4 g77.1%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 471 mg19.6%

Total Carbohydrates 38 g12.7%

Dietary Fiber 3.3 g13.1%

Sugars 30.8 g

Protein 1 g2.2%

Vitamin A 23.5% Vitamin C 34.1%

Calcium 1.7% Iron 1.8%

*Based on a 2000 Calorie diet

Lemon Glazed Carrots With Parsley Recipe