Glazed Carrots(Low-Fat)
Sweet and tender glazed carrots with a hint of lemon and onion, perfect as a light side dish for family dinners or gatherings.
Ingredients
Instructions
- Peel and cut up the carrots.
- Place the carrots in a medium-sized saucepan or one large enough to have only one layer of carrots.
- Sprinkle dried minced onion and salt over the carrots.
- Add enough water to barely cover the carrots.
- Bring to a boil over high heat.
- Reduce heat to medium-low and continue cooking, uncovered, until the carrots are tender and most of the water has evaporated.
- Combine melted margarine and lemon juice and pour evenly over the carrots.
- Continue cooking until the liquid is reduced to a buttery glaze.
Tips & Substitutions
For added depth, consider substituting the margarine with a plant-based butter for a richer flavor. If you don’t have dried minced onion, fresh onion or shallots can work as a substitute. Adjust the salt according to your taste preference, or use a low-sodium alternative to keep it healthier. A splash of orange juice can add a unique twist to the glaze.
Serving Suggestions
These glazed carrots make a vibrant side dish for a variety of meals, particularly alongside roasted chicken or grilled fish. They pair beautifully with Old-Fashioned Pickled Beets for a colorful plate. For a complete meal, consider serving them with quinoa or a light salad to balance the flavors.
Storage & Reheating
Store any leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a microwave-safe dish and heat on medium power, stirring occasionally until warmed through. For stovetop reheating, add a splash of water to prevent sticking and heat over low until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Carrots(Low-Fat) contains roughly 30 calories, with 1g protein, 6g carbohydrates, and 1g fat. It is a good source of vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 1000mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby carrots instead of whole carrots?
Yes, using baby carrots is a great time-saver. Just skip the peeling and cutting steps, and you can proceed directly to cooking them. Keep in mind that the cooking time may need to be adjusted slightly since baby carrots can cook faster.
How can I make this recipe sweeter?
If you prefer a sweeter glaze, consider adding a teaspoon of honey or maple syrup along with the lemon juice. This will enhance the natural sweetness of the carrots and provide a lovely caramelized finish during cooking.
Is this recipe suitable for vegans?
Yes, this recipe can easily be made vegan by using a plant-based margarine or butter substitute. Just ensure that all ingredients, including any added sweeteners, are vegan-friendly to maintain the dish's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).