This is an interesting way to make boiled carrots a little more interesting. Lemon and thyme go great together, and even better if you have lemon thyme to use with these lemony boiled carrots.
I served this as a side dish with Broiled Marinated Fish
Lemon-Thyme Carrots
Servings: 4
Calories: 28kcal
Ingredients
- 4 medium carrots
- ¼ cup water
- ½ teaspoon sugar
- 1 pinch salt
- ½ tablespoon lemon juice
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon lemon zest
Instructions
- Slice the carrots crosswise into "coins"
- Put the carrots in a saucepan with ¼ cup of water, ½ teaspoon of sugar and a small pinch of salt.
- With the lid on, bring the covered saucepan to a boil over medium heat. When the pot boils, turn the heat down to low and let the carrots simmer until all the water has been absorbed.
- Stir in the lemon juice, chopped thyme, and lemon zest.
