These basil carrots with butter and lemon are a perfect side dish to any meal. They are slightly crisp with a hint of lemon and butter!
There’s nothing like sitting down to a hearty meal that is made with real ingredients that have exceptional taste. This carrot recipe has a flavorful lemon and butter sauce with hints of basil and is the perfect accompaniment to any main dish. The whole family will enjoy the outstanding depth of carrot flavor that is brought out when these carrots are lightly steamed in a delicious butter and basil sauce with a hint of lemon.
This is a great side dish to make during the week because it is simple and and doesn’t take a lot of time!
This great recipe is the perfect accompaniment to Sloppy Joes, Swedish meatballs, meatloaf and your Sunday dinner for a special family meal. It is filling, has great taste, is simple to prepare and is healthy for you! This is one of my favorite ways to prepare carrots! Some home cooks like to melt butter on the side and pour it over the cooked carrots. This recipe cooks the carrots in the butter, absorbing the delicious flavor.
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Why you should make basil carrots with butter and lemon
Healthy: This recipe for basil carrots with butter and lemon uses only simple ingredients and is a great way to get in your carrots and the amazing health benefits they offer! The natural sweetness in homegrown carrots is phenomenal and beats anything from the grocery store!
Easy side dish: This can be made as an easy and delicious side dish with so many meals! It goes perfectly with Swedish meatballs, Fajita chicken and rice, and much more! Another reason to make this recipe is that it is perfect for a busy weeknight because it requires little prep or cooking time and does not have many steps involved.
Pro tip: You can even slice the carrots ahead of time and cover in water and place in the fridge.
Cheap: Carrots are fairly inexpensive in the grocery store and if you grow your own then you likely have an abundance on hand.
Notes on carrots to use: I use regular long carrots but you can substitute with baby carrots (carrot sticks) if you prefer. Rainbow carrots or purple carrots are also a fun option to try!
Try using green beans in place of the carrots!
Equipment you will need
Saucepan, cooking pot or skillet with lid
Knife and cutting board
Optional peeler
Recipe for Basil carrots with butter and lemon
2-4 cups of sliced fresh carrots (about 1 lb or a little less)
2 T butter (1 T in the beginning and the other tablespoon at the end)
1/8-1/4 tsp dried basil
1/4 teaspoon salt (or a dash)
1 T lemon juice
I do not recommend replacing the butter with olive oil. It could be bitter and too strong. But if you are looking for a good oil replacement or are dairy free, then I suggest using coconut oil as a butter replacement.
Feel free to use fresh lemon juice for added flavor or the bottled kind to keep it simple:)
What kind of basil to use?
This recipe calls for dried basil. If you use fresh basil, make sure you use less then the recipe amount calls for since it will be stronger. Also make sure to dice it very fine.
How to make basil carrots with butter and lemon
Wash the carrots. You may peel them if you would like to. Then slice the carrots into 1/4 inch pieces, and set aside.
In a large skillet or frying pan, melt 1 Tablespoon butter.
Add the carrot pieces and cover. (Covering will help the moisture to stay in the pot).
Cook on medium heat for about 5-8 minutes. (Be careful that they don’t burn. If it needs a little extra moisture add a tablespoon of water).
Sprinkle the dried basil, salt and lemon juice on top of the carrots and add the remaining butter to the pan.
Transfer to a pretty serving dish or leave it in the pan or skillet for easy clean up.
Store leftovers in an airtight container for up to 5 days.
Things to serve this easy recipe with:
Pairs perfectly with main course dishes like:
Slow cooker venison roast
Instant pot fajita chicken and rice
Pork tenderloin
Basil carrots with butter and lemon
These basil carrots with butter and lemon are a perfect side dish to any meal. They are slightly crisp with a hint of lemon and butter!
Ingredients
- 2-4 cups of sliced fresh carrots (about 1 lb or slightly less)
- 2 T butter (1 T in the beginning and the other tablespoon at the end)
- 1/8-1/4 tsp dried basil
- 1/4 teaspoon salt (or a dash)
- 1 T lemon juice
Instructions
Wash the carrots. You may peel them if you would like to. Then slice the carrots into 1/4 inch pieces, and set aside.
In a large skillet or frying pan, melt 1 Tablespoon butter.
Add the carrot pieces and cover. (Covering will help the moisture to stay in the pot).
Cook on medium heat for about 5-8 minutes. (Be careful that they don't burn. If it needs a little extra moisture add a tablespoon of water).
Sprinkle the dried basil, salt and lemon juice on top of the carrots and add the remaining butter to the pan.
Transfer to a pretty serving dish or leave it in the pan or skillet for easy clean up.
Store leftovers in an airtight container for up to 5 days.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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