Baby Carrots With Lemon And Parsley Recipe

Brighten your meal with this incredibly quick and easy recipe for baby carrots! The sweetness of the carrots is perfectly balanced by the tartness of fresh lemon juice and the vibrant freshness of parsley. A simple, elegant side dish ready in just 15 minutes – perfect for a weeknight dinner or a special occasion. This recipe is inspired by a ‘recipe of the day’ and elevated for your culinary enjoyment!

Prep Time 5 mins
Cook Time 15 mins
Calories 123.7 kcal
Protein 1g
Rating 4.8 (20 Reviews)
Baby Carrots With Lemon And Parsley 117

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baby Carrots With Lemon And Parsley

  • 1 pound baby carrots
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt to taste
  • freshly ground black pepper to taste
  • 1 cup water

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How to Make Baby Carrots With Lemon And Parsley

  1. Wash and trim 1 pound of baby carrots.
  2. Place carrots in a medium saucepan and add 1 cup of water.
  3. Add 1 teaspoon of sugar and bring to a boil. Reduce heat and simmer for 8-10 minutes, or until carrots are tender-crisp.
  4. Drain the carrots, reserving about 2 tablespoons of the cooking liquid.
  5. Return carrots to the saucepan. Stir in 2 tablespoons of butter, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh parsley.
  6. Season with salt and freshly ground black pepper to taste. Add a tablespoon of the reserved cooking liquid if needed to create a light sauce.
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

28g

Fat

27g

Carbs

3g

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