Monday, November 10, 2014

Thanksgiving | Carrots with Lemon-Chive Butter

Welcome to Thanksgiving headquarters!  Over the weekend, I made a complete Thanksgiving meal full of new recipes, and I am so happy to say that most were easy and delicious.  One recipe I'll have to tweak before sharing, but these carrots were a major hit.  What's so awesome about them?  You can make the butter ahead of time so all you have to do is steam the carrots right before dinner then add the butter.  Easy!

Carrots with Lemon-Chive Butter
 {Carrots with Lemon-Chive Butter}

Carrots with Lemon-Chive Butter

Makes 8 servings

4 tablespoons unsalted butter, softened
1 lemon, juiced and zested
1/4 cup chopped chives (alternatively use the green parts of green onions)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds baby-cut carrots
  1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.  Do this ahead of time!
  2. Place carrots in a large pot and just cover with water. 
  3. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. 
  4. Drain and return to pan. 
  5. Add butter mixture and toss until butter melts and carrots are evenly coated. 
  6. Serve warm.
Stay tuned for more delicious recipes like sausage, apple, and sage stuffing and brined turkey!

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