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.

Recipe by Cooking Light November 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Chef's Notes

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Nutrition Facts

52 calories; fat 0.3g; saturated fat 0.1g; sodium 198mg.