Lemon Pepper Glazed Walnut Carrots

Sweet and lemony with the nip of black pepper and crunch of toasted walnuts, these Lemon Pepper Glazed Walnut Carrots make a delicious vegetable dish for your next dinner party or family gathering.

With Thanksgiving looming on the horizon I decided to give this carrot recipe a try.  I thought it was delicious but I got a mixed reaction from some of the diners.  As someone exclaimed, "Walnuts! With carrots?" I assured them that was exactly what they were seeing.  I noticed the naysayers picked around the nuts and just had carrots on their plates. Regardless of the comments the crunchy walnuts complimented the carrots nicely not only in texture but in taste also.  

I can't remember where this recipe came from and it hasn't been that long ago I found it.  I'm getting older and older, ha, ha. Maybe someone can inform me of its origin.  

I have other glazed type carrot recipes on the blog: Glazed Carrots, Mint Glazed Carrots, Glossy Orange Ginger Carrots and Marinated Carrots. As you can see I like carrots🥕🥕🥕.  I may have been a rabbit 🐰 at one time. Ha, ha, ha! 

Printable recipe at end of post.

Lemon Pepper Glazed Walnut Carrots

• 5 cups carrots, peeled and cut into sticks or slices or use baby carrots
• 1½ cups water
• ½ teaspoon salt
• ¼ cup melted butter
• 4 teaspoons honey
• ½ teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 2 tablespoons lemon juice
• ¼ teaspoon grated lemon peel
• ½ cup coarsely broken walnuts, toasted*

How to make it:

Cook prepared carrots in water with ½ teaspoon salt until just tender, about 10-12 minutes.  Drain well. The carrots should be almost dry.  You can put them back in the pot and gently shake them over a medium hot burner to help evaporate any excess liquid.  Remove from heat when dry.  

While carrots are cooking, simmer the remaining ingredients, except walnuts until the sauce is slightly thickened.  Pour this sauce over the drained hot carrots.  Toss carrots with the toasted walnuts.  Serve immediately.  

Makes 8-10 servings.

*To toast walnuts, spread out on baking pan and place in 325 degree oven 8-10 minutes, stirring occasionally.  Watch carefully so they do not burn.  

To toast walnuts, spread out on baking pan and place in 325 degree oven 8-10 minutes, stirring occasionally.  Watch carefully so they do not burn.  I like to give them a rough chop after toasting.

Peel and cut carrots into sticks or slices. Alternately, you can use baby carrots.

You will need 5 cups of prepared carrots.  As you can see I cut the carrots into sticks.  

Cook the carrots in the water with ½ teaspoon salt until just tender, about 10-12 minutes.  

Drain well. The carrots should be almost dry.

While carrots are cooking, simmer the remaining ingredients, except walnuts until the sauce is slightly thickened.  

Pour this sauce over the drained hot carrots. 

 Toss carrots with the toasted walnuts.  Serve immediately.  

Lemon Pepper Glazed Walnut Carrots make a delicious vegetable dish for your next family gathering or dinner party.

To print click on arrow upper right side.⇩