Lemon-Glazed Carrots

We enjoyed a combination of the recipe as written, household preferences and comments/suggestions in the reviews. The dish was served alongside a non-traditional mini meatloaf.We used half of the sugar, added lime juice to the lemon (mimicking key lime) and added a PINCH of curry powder as one of the reviewers suggested.We used the following:2 Tbs butter1 Tbs brown sugar1 tsp lemon juice1 tsp lime juicePinch of favorite curry powderThe curry (maybe scant 1/4 tsp or so) gives a Caribbean flare to it. Next time I would probably use a touch less brown sugar & add a dash of honey off the heat and add some ginger (again a hint only). Many in the house complain glazed carrots are too sweet but these, done with modifications, were a hit! Admittedly, the recipe would have been too sweet for us as written.

My new favorite carrot recipe. Easy to make. Easy to adjust for larger or smaller portions. Quick tasty and it brightens up the carrots

I used honey because I did not have any brown sugar and I also added a little ginger.

5.23.18 know often when you see butter and brown sugar listed as ingredients that you think just ordinary glazed carrots again, been there done that, but trust me, these are not your typical glazed carrots. You’ll be surprised what that little bit of lemon juice brings to these carrots. It enhances the flavor and just brings some freshness to what often is an overly sweet side dish. While I steamed the carrots for 2-1/2 minutes, I melted the butter and brown sugar in a small skillet (omitted salt and pepper), then drained the carrots, added them to the skillet, and just coated and heated them for a couple of minutes...DONE! Just one suggestion: make more because you’ll WANT more. Simply quick, easy, and most importantly, delicious!

The lemon in this gives the dish a bright flavor and balances the sugar well. You could pre-cook your carrots and then re-warm and glaze just before serving. Thanks!