Carrots with Lemon Butter


  • ½ teaspoon grated lemon rind
  • 1 ½ tablespoons light butter
  • ¼ teaspoon salt
  • 1 (16-ounce) package baby carrots
  • 2 teaspoons fresh lemon juice (about 1/2 lemon)

Steam carrots, covered, 6 to 7 minutes or until crisp-tender; drain well. Return carrots to pan. Add lemon rind and remaining ingredients; stir until butter melts.

View full recipe at My Recipes


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