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Lemon-Glazed Carrots

adapted from Younker, Katherine E.: Complete Canadian Diabetes Cookbook © 2005 Reprinted with publisher permission.

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1lb (500 g)            carrots, peeled and cut into sticks ¼ -½ inch (0.5 - 1 cm) square and 2-3 inches (5-7.5cm

1 tbsp (15 mL)      butter or margarine

1 tbsp (15 mL)      brown sugar

1 tbsp (15 mL)      lemon juice

½ tsp (2 mL)         grated lemon rind

¼ tsp (1 mL)         salt (optional)

1 tbsp (15 mL)      ground black pepper to taste

                             finely chopped fresh parsley or chives, to garnish


In a medium saucepan, cook carrots in about 1 inch (2.5 cm) of boiling water for about 5 minutes (start timing when water returns to a boil), until tender-crisp; drain and return to saucepan.


Add butter or margarine, brown sugar, lemon juice and rind, optional salt and pepper. Cook, stirring often, 3-5 minutes or until liquid has evaporated and carrots are nicely glazed.


Sprinkle with parsley or chives, and serve.


May be chilled and served as a salad.

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