Creamy Lemon And Parsley Baby Carrots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-GLAZED CARROTS



Lemon-Glazed Carrots image

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

2 carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

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

CARROTS IN LEMON-PARSLEY BUTTER



Carrots in Lemon-Parsley Butter image

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

1-1/2 pounds fresh carrots, sliced
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon salt

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.

BABY CARROTS WITH LEMON AND PARSLEY



Baby Carrots with Lemon and Parsley image

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

1 lb baby carrots
1 1/2 teaspoons sugar
3 tablespoons butter
1 tablespoon lemon juice
1 1/2 tablespoons chopped parsley
salt
pepper

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.

LEMON & PARSLEY BABY CARROTS



Lemon & Parsley Baby Carrots image

A creamy sauce made with Neufchatel, lemon zest and fresh parsley make a delicious dressing for baby carrots.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings, about 2/3 cup each

Number Of Ingredients 6

1 pkg. (1 lb.) baby carrots
1 cup water
1/3 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 tsp. lemon zest
1 Tbsp. chopped fresh parsley

Steps:

  • Bring carrots and water to boil in medium saucepan on medium-high heat; cover. Cook 6 to 8 min. or until carrots are crisp-tender. Use slotted spoon to transfer carrots to bowl; reserve water in pan.
  • Return water to boil; cook 6 to 8 min. or until water is reduced by half. Add broth, Neufchatel and zest; stir. Simmer on low heat 2 to 3 min. or until Neufchatel is melted and sauce is well blended, stirring frequently. Stir in parsley.
  • Add carrots; toss to coat.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 7 g, Protein 4 g

PARSLEYED BABY CARROTS



Parsleyed Baby Carrots image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings or more

Number Of Ingredients 7

16 baby carrots
Salt to taste
1 tablespoon butter
1 tablespoon fresh lemon juice
1/4 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley or coriander

Steps:

  • Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
  • Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams

GLAZED PARSLEY CARROTS



Glazed Parsley Carrots image

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

1 1/4 pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley

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

LEMON & THYME BABY CARROTS



Lemon & thyme baby carrots image

Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus

Provided by James Martin

Categories     Side dish

Time 15m

Number Of Ingredients 5

1kg baby carrot
2 ½ tbsp rapeseed oil
1 ½ tsp clear honey
zest ½ and juice 1 lemon
leaves from 5 thyme sprigs

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.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

EASY LEMON AND PARSLEY SAUCE



Easy Lemon and Parsley Sauce image

This is a really quick and easy sauce to add to fish and gives it the finishing touch with the lemon giving a bit of a zing. There is enough sauce in this recipe to be able to also use it over hot vegetables if you like.

Provided by JoyfulCook

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon flour, plain
3/4 cup milk, Low fat
1/4 cup parsley, flat Italian
1 tablespoon lemon juice
salt
1/4 teaspoon black pepper, course

Steps:

  • Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
  • Remove from heat then add the lemon juice, parsley and seasoning and serve.

Nutrition Facts : Calories 128.8, Fat 9.2, SaturatedFat 5.8, Cholesterol 28.1, Sodium 99.9, Carbohydrate 8.4, Fiber 0.5, Sugar 0.3, Protein 3.7

BUTTERED CARROTS WITH PARSLEY



Buttered Carrots with Parsley image

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

1 1/2 pounds (6 or 7 medium) carrots, scrubbed and peeled
Coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped flat-leaf parsley
Freshly ground pepper

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.

CREAMY LEMON AND PARSLEY BABY CARROTS



Creamy Lemon and Parsley Baby Carrots image

If you love sweet, tender baby carrots, just wait 'til you've tried them with a creamy lemon-herb sauce. Best part? It's ready in just 15 minutes!

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 6 servings

Number Of Ingredients 6

2 pkg. (16 oz. each) baby carrots
1/4 cup water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 Tbsp. chopped fresh parsley
1/2 tsp. lemon zest

Steps:

  • Place carrots in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 7 min. or until carrots are crisp-tender, stirring after 4 min.
  • Meanwhile, heat broth in small saucepan. Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in parsley and zest.
  • Drain carrots. Serve topped with cream cheese sauce.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

More about "creamy lemon and parsley baby carrots recipes"

CREAMY BABY CARROTS RECIPE | DIETHOOD
creamy-baby-carrots-recipe-diethood image
Web Nov 16, 2014 Combine baby carrots and broth in a saucepan; bring to a boil and cover. Continue to cook over medium-high heat for 8 to 10 …
From diethood.com
Reviews 2
Estimated Reading Time 3 mins
Servings 4
Total Time 30 mins
See details


PARMESAN CARROTS WITH LEMON-PARSLEY DRESSING RECIPE
parmesan-carrots-with-lemon-parsley-dressing image
Web How to Make It. Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to …
From cookinglight.com
See details


CREAMY CARROT SOUP WITH PARSLEY PESTO - FAMILYSTYLE …
creamy-carrot-soup-with-parsley-pesto-familystyle image
Web Mar 9, 2023 Add the carrots, onion, celery, salt sugar and coriander. Stir the vegetables around and cook until they begin to release liquid and become softened, about 5 minutes. Pour in 6 cups water or vegetable …
From familystylefood.com
See details


LEMON PARMESAN ROASTED CARROTS - RASA MALAYSIA
lemon-parmesan-roasted-carrots-rasa-malaysia image
Web May 23, 2018 1 lb. baby carrots 2 tablespoons melted unsalted butter 2 cloves garlic minced 1 tablespoon lemon juice 1 pinch salt 1 tablespoon chopped parsley 1/3 cup shredded Parmesan cheese Click Here for …
From rasamalaysia.com
See details


JULIA CHILD'S CREAMY CARROTS - EVERYDAY COOKING …
julia-childs-creamy-carrots-everyday-cooking image
Web Dec 20, 2012 1 1/2 cups water 1 1/2 TB butter 1/2 tsp salt pinch of pepper Instructions 1. Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. 2. Cover and boil slowly for 30-40 minutes or …
From everydaycookingadventures.com
See details


GARLIC BUTTER ROASTED CARROTS - THE BUSY BAKER
garlic-butter-roasted-carrots-the-busy-baker image
Web Nov 28, 2021 Add the baby carrots to your favourite 9-inch by 13-inch (or equivalent size) baking dish. Combine the melted butter with the garlic powder and dried parsley and drizzle it over the carrots, tossing well to …
From thebusybaker.ca
See details


ROASTED CARROTS WITH GARLIC PARSLEY BUTTER - INSPIRED TASTE
roasted-carrots-with-garlic-parsley-butter-inspired-taste image
Web 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 …
From inspiredtaste.net
See details


10 BEST BABY CARROT SIDE DISHES RECIPES | YUMMLY
Web May 1, 2023 finely chopped fresh parsley, baby carrots, ground black pepper and 5 more. Cinnamon Roasted Baby Carrots McCormick. ... single cream, baby carrots, …
From yummly.com
See details


CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
Web Feb 11, 2023 Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle …
From cookieandkate.com
See details


CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
Web Apr 29, 2023 Put the peeled pepper and three of the garlic cloves in a food processor, add the chillies, coriander, parsley, lemon juice and three tablespoons of oil, and blitz for two …
From theguardian.com
See details


HERE ARE OUR 6 FAVORITE BUDGET RECIPES FROM INA GARTEN
Web May 9, 2023 Subscribe to Salon Food's newsletter, The Bite. From Panko-Crusted Salmon to Cacio e Pepe Roasted Asparagus, here are six budget friendly recipes from the one …
From salon.com
See details


AIR FRYER CARROTS RECIPE (EASY, WITH GARLIC AND HERBS)
Web Apr 8, 2022 Trim and peel 1 pound medium carrots, and cut crosswise into 3-inch pieces. Cut any thick ends in half lengthwise, so all pieces are 1/2- to 3/4-inch thick. Transfer the …
From thekitchn.com
See details


LEMON & PARSLEY BABY CARROTS RECIPE LIST - SALEWHALE.CA
Web Lemon & Parsley Baby Carrots. Sponsored by . Save to My Recipes Total Time: 5 mins / Total: 40 mins . Servings: Makes 4 servings, 2/3 cup (150 mL) each. ... Water. No …
From salewhale.ca
See details


ROASTED CARROTS AND ASPARAGUS WITH LEMON DRESSING
Web Feb 21, 2023 Peel and cut your carrots so that they are similar in length and width to your asparagus. Typically cut the carrots in half or quarters lengthwise. 1 pound asparagus, 1 …
From peelwithzeal.com
See details


GLAZED BABY CARROTS WITH PARSLEY RECIPE | CDKITCHEN.COM
Web Jul 6, 2001 Bring to a boil and cook until the carrots are tender. Drain well and set aside. In a large skillet, melt the butter. Stir in the brown sugar and mix until blended and …
From cdkitchen.com
See details


CREAMY GREEN GODDESS DIP RECIPE | TASTE OF HOME
Web May 16, 2023 TMB Studio. 1/4 cup olive oil; 3 tablespoons lemon juice; 1-1/2 cups fat-free sour cream; 2 medium ripe avocados, peeled and cubed; 2 tablespoons chopped chives
From tasteofhome.com
See details


Related Search