Community Pick
Lemon Glazed Baby Carrots
"Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook."
photo by Nimz_
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- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb baby carrots, rinsed
- 1⁄4 cup chicken stock or 1/4 cup vegetable stock
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon lemon zest, grated
- salt
- pepper
- 1 tablespoon fresh parsley or 1 tablespoon chives, finely chopped
directions
- 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.
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Reviews
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I was looking for a good and diabetic way to use baby carrots up--I started off with such noble thoughts of raw carrots, but....I found this, and fixed them with fresh orange instead of lemon juice and zest--it came out to about half an orange (with a little-about half to a full teaspoon- pulp, taken while I juiced the orange) in it. It was a really tasty way to fix cooked carrots, without all the added sugar and fat (I also used the spray butter instead of butter or margarine-twenty squirts for the whole thing.) I will be much more likely to enjoy carrots with my meal with these carrots on hand, already cooked! -
Really easy to make and delicious. We gobbled it up which is always a good sign. I added a bit more lemon zest and steamed my carrots rather than microwaving them. It was an perfect side dish. Thanks so much. -
I loved the microwave instructions. It cooked the carrots perfectly, with just the right amount of bite. The flavor was light but delicious. I didn't feel overwhelmed with a sugary flavor that many other glazed carrot recipes have. This is a keeper! -
I made these for a large Thanksgiving crowd. After testing the most popular recipes on Zaar, I was getting frustrated. My choices were either too plain for Thanksgiving or too complicated to make tons of it. This was easy enough to make in large amounts and everyone really enjoyed it. While I like sweet food, but I don't really like glazed carrots. The lemon was the ideal fix and the brown sugar was yummy without the overwhelming flavor of honey based glazes. I used 10 lbs of baby carrots, so I cooked it all on the stove in two pots. The parsley made it pretty enough to serve company. I made this the day before and re-warmed in the microwave. Thanks so much. I will use again next year.
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This was a very easy recipe. I would recommend using fresh baby carrots instead of frozen though as they were quite moist and it took much longer than it should have for the glaze to thicken. Other than that tip, it was a 5-star recipe! Thanks Paula!! :)
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Tweaks
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I was looking for a good and diabetic way to use baby carrots up--I started off with such noble thoughts of raw carrots, but....I found this, and fixed them with fresh orange instead of lemon juice and zest--it came out to about half an orange (with a little-about half to a full teaspoon- pulp, taken while I juiced the orange) in it. It was a really tasty way to fix cooked carrots, without all the added sugar and fat (I also used the spray butter instead of butter or margarine-twenty squirts for the whole thing.) I will be much more likely to enjoy carrots with my meal with these carrots on hand, already cooked!
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These were great, and I loved that they did most of their cooking in the microwave. I used water instead of broth, and cooked them for two or three minutes longer in the microwave before glazing. It was a nice side dish, much fancier than I usually make on a weeknight. Thanks for posting! -
Easy recipe to make, salty, tart and sweet all at the same time, and it's a diabetic recipe and carrots have lots of vitamin A so it's good for you:D I garnished with sliced scallions instead of parsley or chives, it was just what I happened to have and wanted to use up:) Thanks Paula.
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This was a very easy recipe. I would recommend using fresh baby carrots instead of frozen though as they were quite moist and it took much longer than it should have for the glaze to thicken. Other than that tip, it was a 5-star recipe! Thanks Paula!! :)
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
