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.

Lemon-Glazed Carrots
Mark Boughton Photography / styling by Teresa Blackburn

Sautéeing in butter, lemon and sugar takes carrots from simple to sublime.


1 pound carrots (about 6 medium)
1 1/2 tablespoons butter
2 tablespoons sugar
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme
1/2 tablespoon salt
coarsely ground black pepper
2 tablespoons finely chopped flat-leaf parsley (optional)


  1. 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.
  2. 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.



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