Lyonnaise Carrots

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

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

Steak and Seafood title card for Lyonnaise Carrots, photo coming soon
  • Prep 10 min
  • Cook 10 min
  • Total 20 min
  • Yield Serves 4

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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

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.

Tips

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

More vegetables and side dishes

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