Carrots Lyonnaise


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This French side dish is guaranteed to impress!

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Serving Size / Yield

4-6 servings


  • 1 lb. carrots, peeled and julienned
  • 2 Tbs. margarine
  • 1 sm. green pepper, sliced and julienned
  • 1 med. onion, sliced
  • 2 Tbs. brown sugar
  • 1/4 tsp. salt
  • dash pepper
  • 2 Tbs. chicken broth
  • 1 tsp. cornstarch

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Precook carrots to tender-crisp.  Do not overcook. May be done ahead of time. Melt margarine.  Add green pepper to onion.  Saute until softened.  Add carrots and saute until heated. Dissolve cornstarch in chicken broth.  Add to carrots with brown sugar, salt, and pepper. Cook slowly, stirring constantly, until vegetables are tender, liquid, has evaporated, and carrots are neatly glazed.

Serve with: Roast Turkey with Cranberry-Honey Glaze

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