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.

Katherine Cobbs
Recipe by Cooking Light November 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

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