Carrots Lyonnaise

5 from 2 votes

Sauteed carrots and onions smothered in a delicious sauce come together as carrots lyonnaise, a delicious veggie side dish perfect for a Thanksgiving feast.

Prep Time10

Cook Time20

Total Time30

Servings: -10 servings

Calories: 134kcal

Author: Karin and Ken

Ingredients

2 pounds baby carrots or regular carrots, sliced
1 medium onion, sliced
⅓ cup butter
2 tablespoon flour
2 teaspoons 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.

Video

Notes

Size matters: Slice the carrots (and onions and peppers) such that they’re roughly the same size. This will ensure that they’re all perfectly cooked.

Don’t overcrowd: Make sure you don’t overcrowd the pan with too many carrots. Doing this will cause them to soften and lose their crunch. Work in batches.

Experiment: Instead of slicing the carrots, cut them into sticks to bring a bit of variation to the dish.

Quality matters: The quality of cookware you use also matters, especially when it comes to making stir-fries like these. Choose a heavy bottomed stainless steel or cast iron pan to ensure that the heat distributes evenly throughout the pan.

Nutrition