Carrots with Lemon and Thyme

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Carrots with Lemon and ThymeRecipe
Photo: Randy Mayor; Styling: Claire Spollen


Cooked carrots are an often overlooked choice for a vegetable side. A little lemon, salt, pepper, and thyme are all you need for this nutritious dish.

Serves 4 (serving size: about 1/2 cup)


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1 pound carrots, cut diagonally into 1/4-inch slices
5 (1/4-inch-thick) slices lemon
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme


Combine carrots and lemon slices in small saucepan; fill with water just to cover. Bring to a boil; simmer 20 minutes. Drain; discard lemon. Season with salt, pepper, and thyme.

Created date

September 2014

Nutritional Information

Calories 52
Fat 0.3 g
Satfat 0.1 g
Sodium 198 mg