Carrots with Lemon-Chive Butter

Carrots with Lemon-Chive ButterRecipe
8 Servings

Cost per Serving:



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4 tablespoons unsalted butter, softened
3 teaspoons grated lemon zest
2 teaspoons lemon juice
1/4 cup chopped chives
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds baby-cut carrots


In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.

Place carrots in a large pot and just cover with water. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. Drain and return to pan. Add butter mixture and toss until butter melts and carrots are evenly coated. Serve warm.

Created date

December 2007

Nutritional Information

Calories 101
Fat 6 g
Satfat 4 g
Protein 1 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 16 mg
Sodium 113 mg