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Lemon and Herb Scented Spring Vegetables is for Side Dish.

Lemon and Herb Scented Spring Vegetables takes 15 minutes to prepare.

Lemon and Herb Scented Spring Vegetables takes 10 minutes to cook.

Lemon and Herb Scented Spring Vegetables makes 6 servings.

The ingredients for Lemon and Herb Scented Spring Vegetables are:

3/4 lb carrots, sliced on an angle into coins
2 tbsp salted butter
1 tsp olive oil
1 clove garlic, pressed or minced finely
1/2 tsp dried thyme
1/2 tsp rosemary leaves
1 lb asparagus, sliced on an angle into 1" pieces
zest of one lemon
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp lemon juice

Here is how you make Lemon and Herb Scented Spring Vegetables:

In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.Add garlic and cook until fragrant, about 1 minute.Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.Saute 4 minutes longer, then remove from heat and stir in the lemon juice.Serving Size: Makes 6 side dish servingsNumber of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Lemon and Herb Scented Spring Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 82.0

• Total Fat: 4.9 g
• Cholesterol: 10.2 mg
• Sodium: 68.0 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 3.2 g
• Protein: 2.3 g

Lemon and Herb Scented Spring Vegetables is French cuisine.

The dietary needs meet for Lemon and Herb Scented Spring Vegetables is Gluten Free