You are here: Home » Recipes » Lemon-Glazed Carrots Lemon-Glazed Carrots Kitchen Tested Yield 4 servings Prep 10 mins Cook 10 mins Bright and sweet-tart, these carrots make a lively addition to dinner. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Sautéeing in butter, lemon and sugar takes carrots from simple to sublime. Ingredients 1 pound carrots (about 6 medium)1 1/2 tablespoons butter2 tablespoons sugar2 tablespoons fresh lemon juice1 teaspoon fresh thyme1/2 tablespoon salt coarsely ground black pepper2 tablespoons finely chopped flat-leaf parsley (optional) Instructions Peel carrots, trim ends, and cut into rounds about 1/3-inch-thick. Boil about 5 minutes, or until crisp-tender. Drain well and set aside. Melt butter in a 10-inch skillet over medium heat. Stir in sugar, lemon juice and thyme; bring to a boil. Add carrots, salt and pepper. Stir well and cook, stirring occasionally, until carrots are tender and the sauce is almost completely absorbed, about 5 minutes. Sprinkle with parsley, if desired. Recipe by Greg Patent.