• 20minutes
  • 84calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb baby carrots, rinsed

  2. 1/4 cup chicken stock or 1/4 cup vegetable stock

  3. 1 tablespoon butter

  4. 1 tablespoon brown sugar

  5. 1 tablespoon lemon juice

  6. 1/2 teaspoon lemon zest , grated

  7. salt

  8. pepper

  9. 1 tablespoon fresh parsley or 1 tablespoon chives , finely chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.

  4. Season with salt and pepper to taste, sprinkle with parsley or chives and serve.


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