Shaker Lemon-Glazed Carrots

Oxmoor House
4 servings


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1 1/2 pounds baby carrots, cleaned and cooked
1/3 cup sugar
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine
2 teaspoons lemon juice


Place whole, cooked carrots in a 1-quart baking dish.

Combine brown sugar, butter, and lemon juice in a small saucepan; bring to a boil. Reduce heat to low, and simmer 10 minutes or until mixture is thickened. Pour over carrots, and bake at 450° for 15 minutes.

Created date

February 2010