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!

I have listed my favorites below that we eat on a regular basis. Hopefully you will find a few you want to try!

Sweet Ranch Glazed Carrots

Baked Garlic Butter Carrots

Easy Curried Carrots

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

Delicious Glazed Carrots

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!

Our video will be here soon for you all to see! I will definitely keep you posted!

Carrots Lyonnaise

Ingredients

2 pounds baby carrots or regular carrots, sliced
1 onion, medium, sliced
1/3 cup butter
2 tblsp flour
2 tsp chicken bouillon
1/4 tsp salt
1/4 tsp pepper
1 tsp 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 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.