Community Pick
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."
photo by Linky
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Theses carrots were absolutely delicious! So very simple to prepare with great results! I cooked as directed and when adding the lemon, salt & pepper, parsley and butter I added also 1 tsp of sugar. Excellent recipe! Thanks, Junebug! -
I followed the recipe exactly, except for the lemon. I had none, so I used fresh lime juice. This recipe was wonderful. Our guests really enjoyed it. -
I love this recipe. I made it for Thanksgiving and got many compliments. My kids loved these carrots and I think this recipe is destined to become a family favorite. I may try it in the future with dill instead of parsley just for a variation. -
Yummmmmmmmmmmm! The lemon works so well with the sugar and the carrots, I could get addicted. I like it just a little more lemony, so I added some lemon zest. I also didn't have any baby carrots, so I just used some baby carrot-sized slices of adult carrots. I knew I had a good thing going right away, and made enough for dinner tonight and leftovers for lunch tomorrow. They are going to be so jealous of me in the office when they smell this heating up in the microwave. Junebug, 10 stars! -
This is a very nice way to dress up ordinary carrots. I agree that the lemon juice gave it a nice zing. I think next time I'll take Mirj's suggestion and add some lemon zest, and maybe a little more sugar at the end, too!
see 16 more reviews
Tweaks
-
I love this recipe. I made it for Thanksgiving and got many compliments. My kids loved these carrots and I think this recipe is destined to become a family favorite. I may try it in the future with dill instead of parsley just for a variation.
RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
<a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view¤t=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a>
As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
<img src="http://www.satsleuth.com/cooking/Swap14.JPG">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
