Braised Carrots with Parsley and Chives

Braised Carrots with Parsley and Chives

This is wonderful way to have your carrots! Boy, I really enjoyed them. The lemon zest and the chives really gave it some snap and the sweetness of the carrot stood out on its own. You could even have this dish for a dessert! Absolutely! One of my favorite dishes from Dr. Hyman’s Ultra Metabolism Cookbook!! Give it a go…it’s so easy to cook too.

5.0 from 1 reviews
Braised Carrots with Parsley and Chives
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
The carrots are cooked whole, making an interesting presentation. This dish is simple to prepare, sweet in flavor and beautiful to look at. Serve as side dish for meat, poultry or fish.
  • 2 bunches (about 12) whole carrots
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup water
  • 1 tablespoon chopped parsley
  • 1 tablespoon snipped chives
  • 1 teaspoon lemon zest
  1. Remove the leaves from the carrots and peel the carrots
  2. Place the carrots in a large skillet over medium-high heat with the extra-virgin olive oil, salt and pepper and cook, stirring until the carrots begin to brown.
  3. Add the water. Bring to a boil, reduce the heat to medium-high, and cook, covered for about 10 minutes, until the carrots are tender and browned.
  4. Remove from the heat and sprinkle with the chopped parsley, snipped chives and lemon zest.



Braised Carrots with Parsley and Chives — 2 Comments

  1. Carrots are one of my favorite veggies. This recipe looks beautiful, the carrots retaining and even enhancing their lovely orange color. Thank you.

    • Oh Min, You will have to try cooking carrots this way. They are so good and perfect. Not too hard and not too soft. The flavors are amazing. I wasn’t even going to have dinner tonight because I was very late starting it, but this meal was just perfect! Thanks for commenting and let me know if you use this recipe. OK?