Carrots Lyonnaise

Total Time Takes: 30 min.
Yield 8 servings
Test Kitchen Approved
When your impressive entree calls for an equally wow-worthy side dish, make these carrots Lyonnaise.

Ingredients

  • 1 medium onion, thinly sliced
  • 2 pounds fresh carrots, cut into 2-inch pieces
  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water
  • Minced fresh parsley

Directions

  1. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes.
  2. Meanwhile, in a large cast-iron or other heavy skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir until thickened, 2 minutes. Drain carrots; stir into sauce. Sprinkle with parsley.

Nutrition Facts

3/4 cup: 128 calories, 8g fat (5g saturated fat), 20mg cholesterol, 423mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 2g protein.

This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC