Lemony Carrots Recipes

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ROASTED CARROTS WITH LEMON

Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 5



Roasted Carrots with Lemon image

Steps:

  • Preheat the oven to 425 degrees F.
  • Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

1 1/2 pounds medium carrots (preferably with trimmed tops)
2 tablespoons olive oil
1 lemon, halved and sliced, seeds discarded
3 to 4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper

LEMONY CARROT AND CAULIFLOWER SOUP

The beauty of a soup like this - other than its bone-warming properties - is that you don't need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, soups and stews, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13



Lemony Carrot and Cauliflower Soup image

Steps:

  • In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
  • Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
  • Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
  • Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 10 grams

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
1 1/2 teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
1/2 teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

LEMON-THYME ROASTED CARROTS

This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0



Lemon-Thyme Roasted Carrots image

Steps:

  • Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

LEMON & THYME BABY CARROTS

Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus

Provided by James Martin

Categories     Side dish

Time 15m

Number Of Ingredients 5



Lemon & thyme baby carrots image

Steps:

  • Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
  • Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

1kg baby carrot
2 ½ tbsp rapeseed oil
1 ½ tsp clear honey
zest ½ and juice 1 lemon
leaves from 5 thyme sprigs

BABY CARROTS WITH LEMON AND PARSLEY

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



Baby Carrots with Lemon and Parsley image

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.

1 lb baby carrots
1 1/2 teaspoons sugar
3 tablespoons butter
1 tablespoon lemon juice
1 1/2 tablespoons chopped parsley
salt
pepper

LEMON CARROTS

Make and share this Lemon Carrots recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6



Lemon Carrots image

Steps:

  • Place carrots in a steamer basket over boiling water.
  • Cover saucepan and steam 7-8 minutes or until carrots are tender.
  • Transfer carrots to a bowl.
  • Toss with remaining ingredients and pepper to taste.

1 lb carrot, peeled and thinly sliced
1/4 cup cilantro or 1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon lemon, rind of, grated
1 tablespoon unsalted butter
freshly ground black pepper, to taste

LEMON-GLAZED CARROTS

These lovely tangy carrots are a super vegetable side dish.-Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Lemon-Glazed Carrots image

Steps:

  • Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

1-1/2 pounds medium carrots, cut into 1/2-inch diagonal slices
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon zest, optional

LEMONY CARROTS

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 4



Lemony Carrots image

Steps:

  • Wash and halve carrots, and steam for 8 to 10 minutes.
  • In serving bowl, mix soy sauce, lemon juice and sugar. When carrots are cooked, drain, and stir into soy mixture.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 159 milligrams, Sugar 6 grams

8 ounces small peeled carrots
1 teaspoon reduced-sodium soy sauce
1 teaspoon lemon juice
1/2 teaspoon sugar

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING

A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 7



Quick Carrots and Snap Peas with Lemony Mustard Dressing image

Steps:

  • Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
  • Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
  • Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

2 tablespoons Dijon mustard
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/2 pounds carrots, peeled and cut on the bias into 1/4-inch-thick slices (4 1/2 cups)
3 tablespoons unsalted butter
12 ounces sugar snap peas, trimmed if stringy, halved on the bias

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