Saute Of Baby Carrots And Green Onions

1. 1

   Cook carrots in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. refresh under cold water. Drain. Pat carrots dry.

2. 2

   Cut onions lengthwise in half, then diagonally into 1 1/2 inch pieces. ( Can be prepared 1 day ahead. Refrigerate carrots and green onions separately).

3. 3

   Melt butter in heavy skillet over medium-high heat. Add carrots and toss to coat with butter. Add onions and stir until carrots and onions are heated through, about 3 minutes. Add lemon juice, lemon peel and 1/2 teaspoon sugar; toss well. Season with salt and pepper. Taste; add more sugar if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.