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The recipe box

Lemon carrots

Lemon carrots

Add a little lemon and garlic to turn plain old carrots into a “wow” dish. Try it today!

Number of servings: 4
Serving size: 1/4 prepared recipe


1 16-ounce package baby carrots OR 4 large carrots, cut into 2” pieces

1/4 cup water

1 1/2 teaspoon olive oil

2 tablespoons scallions, thinly sliced, plus additional for garnish

1 1/2 teaspoon fresh lemon juice

1 clove garlic, minced

1/4 teaspoon salt

Optional: 1/8 teaspoon red pepper flakes


Time needed: 10 minutes preparation; 25 minutes cook time

  1. In a large non-stick skillet, combine carrots and water and bring to a boil over high heat.
  2. Reduce heat; cover and simmer for 8 to 10 minutes or until carrots are almost tender.
  3. Uncover and cook over medium-high heat until water evaporates.
  4. Add oil and cook, stirring frequently, for about 5 minutes, or until carrots are lightly browned and just tender.
  5. Stir in the remaining ingredients.
  6. Cook, tossing for about 2 minutes, or until carrots are evenly coated.
  7. Sprinkle with additional scallion, if desired.

Nutritional information

Calories 68
Total Fat: 2 g
Saturated Fat: 0.3 g
Cholesterol: 0 mg
Sodium: 225 mg
Total Carbohydrate: 12 g
Dietary Fiber: 4 g
Total Sugar: 6 g
Protein: 1 g

Allergens: None noted

Tips and variations

These carrots are tasty hot or cold.

Package leftover carrots into small containers and pack them in your children’s lunch for something surprisingly different.

If you have leftover lemon carrots, chop them and add them to a salad or soup.


This recipe was developed by University of Minnesota Extension Center for Family Development staff.

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