Lyonnaise Carrots

Thinly sliced carrots simmered in butter with onion or shallots, thyme, a little sugar, salt and pepper until tender. Serves 4.

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Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of thinly sliced glazed carrots with softened onion and thyme
  • Prep 10 min
  • Cook 10 min
  • Total 20 min
  • Yield Serves 4

Updated

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Lyonnaise means cooked with onions, and Sandra Mills's carrots are simple and quick: thinly sliced carrots, chopped onion or shallots, a pinch of thyme and a teaspoon of sugar, all simmered covered in butter until tender. The sugar brings out the carrots' natural sweetness.

Ingredients

  • 2 tablespoons butter
  • 2 cups thinly sliced carrots
  • 1/4 cup chopped onion or 3 shallots
  • 1/4 teaspoon crumbled thyme leaves
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash ground black pepper

New to an ingredient? See Shallots in our kitchen glossary.

Instructions

  1. Melt. Melt the butter in a saucepan.
  2. Simmer. Add the remaining ingredients. Cover and simmer 5 to 8 minutes, or longer if needed, until the carrots are tender. Serves 4.

Nutrition per serving (estimated)

90Calories
8 gCarbohydrates
2 gFiber
6 gNet carbs
<1 gProtein
6 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

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Tips

  • Slice the carrots evenly thin so they cook at the same rate.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures