Carrots Lyonnaise is so tasty. Sliced carrots, onions and peppers, simmered in a delicious sauce makes one very delicious side dish! Perfect for any day of the week.
Carrots Lyonnaise is delicious. If you like cooked carrots and onions you have to give this a try. You can use any kind of carrot, sliced as you desire. I use yellow onions most of the time either sliced or chopped.
Peppers are optional too! No matter which way you choose to prepare it you will love the results!
I tend to keep carrots in the fridge at all times. I love to eat them and I love their price!
My mother used to make this Carrots Lyonnaise recipe without peppers and I always enjoyed them. We all did.
I add sweet peppers most of the time, if I have one, but it is definitely not a necessity!
When I first started living with my husband every time we ate carrots he wanted them with melted butter and that was it. I became so sick of them I stopped even buying them. Then I started asking around and experimenting and now I make carrots all of the time!
My mother used to make this for us when we were small. Every time I make it I think of her. It’s also kinda nice after growing up eating these carrots that my family looks forward to them just as much as I did. This Carrots Lyonnaise recipe is definitely an oldie and a goodie!
I have listed my favorites below that we eat on a regular basis. Hopefully you will find a few you want to try!
The Best Baked Honey Maple Carrots
Sweet Balsamic Roasted Carrots and Onions
Oven Roasted Carrots and Potatoes
Easy Sauteed Spinach and Carrots
Glazed Green Beans and Carrots
Ingredients in Carrots Lyonnaise
- carrots
- onion
- butter
- flour
- chicken bouillon
- salt
- pepper
- sugar
- broth
- sweet pepper
How to make Carrots Lyonnaise
In a large pot bring water to a boil. Add carrots, cover and cook for about 10 minutes or until crisp-tender. Drain. Set aside.
In a large skillet sauté onion in butter until tender.
Add flour and stir until incorporated. Stir constantly for a couple minutes. Onion mixture will start to look dry. Add bullion and stir. Add sugar and stir and then salt and pepper. Continue to stir mixture.
Using a whisk, gradually add broth. Bring to a boil. Stir constantly. Cook for a few minutes or until thickened.
Add carrots and peppers, if using. Combine until thoroughly incorporated. Taste to see if you need salt. Serve immediately.
Carrots Lyonnaise Video
Carrots Lyonnaise
Equipment
- large skillet
- saucepan
Ingredients
- 2 pounds baby carrots or regular carrots, sliced
- 1 onion, medium, sliced
- ⅓ cup butter
- 2 tblsp flour
- 2 teaspoon chicken bouillon
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sugar
- 1 cup broth, chicken or vegetable
- 1 peppers, green or red, sliced (optional)
Instructions
- In a large pot bring water to a boil. Add carrots, cover and cook for about 10 minutes or until crisp-tender. Drain. Set aside.
- In a large skillet sauté onion in butter until tender.
- Add flour and stir until incorporated. Stir constantly for a couple of minutes. Onion mixture will start to look dry. Add bouillon and stir. Add sugar and stir and then salt and pepper. Continue to stir mixture.
- Using a whisk, gradually add broth. Bring to a boil. Stir constantly. Cook for a few minutes or until thickened.
- Add carrots and peppers, if using. Combine until thoroughly incorporated. Taste to see if salt is needed. Serve immediately.
Notes
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