Best 9 Baby Carrots With Lemon And Parsley Recipes

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**Baby Carrots with Lemon and Parsley: A Medley of Sweetness and Zest**

In the culinary world, baby carrots shine as a versatile and delectable vegetable, offering a delightful crunch and natural sweetness. This recipe presents a refreshing twist to the classic carrot preparation, infusing it with the vibrant flavors of lemon and parsley. The zesty lemon juice and aromatic parsley add a burst of brightness and herbaceousness, elevating the inherent sweetness of the carrots. Whether served as a vibrant side dish or a healthy snack, these baby carrots promise a delightful symphony of flavors that will tantalize your taste buds.

**A Culinary Journey through Lemon and Parsley Infused Carrots**

This culinary adventure begins with selecting the finest baby carrots, ensuring they are tender and crisp. The carrots are then adorned with a vibrant marinade, a harmonious blend of lemon juice, olive oil, garlic, and a hint of honey. This marinade not only infuses the carrots with zesty and savory flavors but also tenderizes them, creating a delightful bite. Once marinated, the carrots are roasted in a preheated oven, allowing them to caramelize and develop a slightly charred exterior while retaining their inherent sweetness.

The finishing touch to this delectable dish is a sprinkle of fresh parsley, adding a vibrant color and an herbaceous aroma. The parsley not only enhances the visual appeal of the dish but also introduces a refreshing flavor dimension, balancing the sweetness of the carrots and the zest of the lemon. This recipe offers a delightful balance of flavors and textures, making it an ideal accompaniment to a variety of main courses or a satisfying snack on its own.

Let's cook with our recipes!

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.

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

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

HONEY GLAZED CARROTS



Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

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.

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.

PARMESAN CRUSTED BABY CARROTS



Parmesan Crusted Baby Carrots image

A simple and delicious way to create a carrot side-dish.

Provided by Becky Taylor

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 6

Number Of Ingredients 3

1 pound carrots, chopped
2 teaspoons butter
ΒΌ cup Parmesan cheese

Steps:

  • Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  • Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
  • Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g

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

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

Tips:

  • Choose the right carrots: Look for baby carrots that are small, tender, and have a bright orange color. Avoid carrots that are large, woody, or have blemishes.
  • Wash the carrots thoroughly: Scrub the carrots under cold running water to remove any dirt or debris. You can also peel the carrots if you prefer.
  • Use fresh lemon juice: Fresh lemon juice will give the carrots a brighter flavor than bottled lemon juice. If you don't have fresh lemons, you can use bottled lemon juice, but be sure to dilute it with water to taste.
  • Don't overcook the carrots: Baby carrots cook quickly, so be careful not to overcook them. Overcooked carrots will be mushy and lose their flavor.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance out the acidity of the lemon juice.

Conclusion:

Baby carrots with lemon and parsley is a simple but delicious side dish that can be enjoyed with a variety of meals. The carrots are tender and flavorful, and the lemon and parsley add a bright, fresh flavor. This dish is also very easy to make, and it can be ready in just a few minutes. So next time you're looking for a quick and easy side dish, give this recipe a try.

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