email this pageIngredients
1 pound carrots
(about 6 medium)
1½ tablespoons butter
2 tablespoons sugar
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme
½ teaspoon salt
Coarsely ground black pepper
2 tablespoons finely chopped
flat-leaf parsley (optional)
1. Peel carrots, trim ends, and cut into rounds about 1⁄3-inch-thick. Boil about 5 minutes, or until crisp-tender. Drain well and set aside.
2. Melt butter in a 10-inch skillet over medium heat. Stir in sugar, lemon juice and thyme; bring to a boil. Add carrots, salt and pepper. Stir well and cook, stirring occasionally, until carrots are tender and the sauce is almost completely absorbed, about 5 minutes. Sprinkle with parsley, if desired. Serves 4.
Recipe by Greg Patent, Relish Cooking with Kids, "Farmers Make the Grade," October 2007.
Nutritional Information
2. Melt butter in a 10-inch skillet over medium heat. Stir in sugar, lemon juice and thyme; bring to a boil. Add carrots, salt and pepper. Stir well and cook, stirring occasionally, until carrots are tender and the sauce is almost completely absorbed, about 5 minutes. Sprinkle with parsley, if desired. Serves 4.
Recipe by Greg Patent, Relish Cooking with Kids, "Farmers Make the Grade," October 2007.
Per serving: 110 calories, 5g fat, 2g prot., 17g carbs., 3g fiber, 380mg sodium.
