These were a hit with our dinner guests, including young children. I roasted the carrots (I used real baby carrots rahter than the ones in the bag) with a small amount of lemon-infused olive oil, salt and pepper, rather than steaming them. After drizzling them with the lemon butter, they glistened on the plate, and the lemon zest really perked up the flavor. A great way to serve cooked carrots to those who normally don't like them cooked.
Carrots with Lemon-Chive Butter
SuzanneM Posted: 03/28/11