Recipe by Mikki
"These are great with any kind of beef. My kids love them too! They always fight over the carrots!"
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potatoes, unpeeled and chopped
I actually wanted a sauce to serve over asparagus and this was perfect. I took one of the reviewers suggestions and only used 4T butter, 2T lemon juice, half the salt and pepper and less Italian seasoning than the recipe called for. It was absolutely delicious.
Too much lemon and seasoning, but otherwise pretty healthy and delicious
Great way to add a little zing to veggies. I make these with just the carrots - no potatoes.
Very good recipe! I agree that 6 T. of butter was too much... next time I'll reduce that. My main problem with this is that I really didn't care for lemon with potatoes. Just kind of a strange combination of flavors to me. But I loved the seasoned butter with the carrots, so next time around I'll skip the spuds and mix the carrots with other veggies. Zucchini, broccoli, cauliflower... I think they'd all be great. Also looking forward to trying this with fresh herbs from the garden this summer. Thanks, Mikki!
Great potential! I used the amt of potatoes/carrots required AND I added 1 small head of broccoli chopped and a small sliced zuchinni and there was still a pool of butter at the bottom of my dish. The taste is very good but next time, I will use only 3-4 TBLS butter, 2 TBLS lemon juice, half the salt and half the italian seasoning to the same amt of veggies and all should be fine. These would be great with seafood! Will make these again!
Even my boys ate these veggies! I'll be making it again.
This was a good recipe....helped me eat my carrots....LOL! I did make a few changes. First, I reduced the amount of butter and lemon juice, and did not add the italian seasoning (I don't really care for it). I boiled the carrots (because I don't have a steamer), then added the butter, lemon pepper (as suggested by another user), lemon juice, and salt, then mixed them all in one pot. They were really good. A keeper!
I thought these vegetables were good. Next time I will use a little less lemon, and more salt. I used my wok to steam my vegetables, and it was a lot less work.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Butter Seasoned Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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