If you’re on the lookout for a side dish that feels both comforting and a little bit special, this delightful Carrots Lyonnaise Recipe is going to sweep you off your feet. Tender carrots cooked to just the right crispness get lovingly bathed in a rich buttery onion sauce that’s lightly thickened and seasoned perfectly with chicken bouillon and fresh parsley. It’s a dish that elevates humble ingredients into something truly memorable, making it an ideal companion for holiday dinners, weeknight feasts, or any time you want a vibrant, flavorful touch on your plate.

Ingredients You’ll Need

The image shows a cooking setup on a white marbled surface. In the center, there is a wooden cutting board with a few peeled carrots, some whole and some sliced into round pieces, placed on the right side. A silver knife with a black handle lies next to the carrots on the board. Above the board, there is a white cup filled with a yellow-orange liquid. To the left of the board, a white oval dish holds a stick of butter. Above this dish, a small wooden tray holds four small piles of ingredients: one with light brown powder, one with salt, one with black pepper, and one empty spot. Below the board, a whole onion with brown skin and a small glass bowl filled with white flour are visible. To the right of the onion and bowl, a whole red bell pepper is placed. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret here. Each one plays an essential role in building the classic flavors and textures that make this Carrots Lyonnaise Recipe so irresistible.

1 medium onion, thinly sliced: Brings sweetness and depth to the buttery sauce.
2 pounds fresh carrots, cut into 2-inch pieces: Provides a vibrant color and natural sweetness, plus a satisfying bite when cooked crisp-tender.
1/3 cup butter: Creates a rich, silky base for the sauce and helps caramelize the onions.
2 tablespoons all-purpose flour: Thickens the sauce to the perfect consistency without heaviness.
2 teaspoons chicken bouillon granules: Adds a savory, umami punch that elevates the flavors.
1/4 teaspoon salt: Enhances all the flavors harmoniously.
1/8 teaspoon pepper: Adds a subtle kick to balance the sweetness.
1 cup water: Used to cook the carrots and create the sauce’s base.
Minced fresh parsley: Offers a fresh, bright finish that lightens the dish visually and flavor-wise.

How to Make Carrots Lyonnaise Recipe

Step 1: Cook the Carrots to Perfect Crisp-Tender

Start by adding just an inch of water to a Dutch oven and bringing it to a boil. Toss in the carrots, cover, and let them steam gently for 5 to 8 minutes. The goal is crisp-tender carrots—not mushy—so keep an eye on them. This precise texture ensures the carrots remain vibrant and provide a nice bite against the creamy sauce.

Step 2: Sauté the Onions in Butter

While the carrots are cooking, melt the butter in a heavy skillet, like cast iron, over medium heat. Add the thinly sliced onions and sauté until soft and translucent. As the onions soften, they’ll release a natural sweetness that pairs gorgeously with the carrots and sets the foundation for the sauce.

Step 3: Make the Luxurious Sauce

Sprinkle the flour over the cooked onions and stir to combine. This step is key to thickening the sauce later. Add the chicken bouillon granules, salt, and pepper, stirring well so everything blends smoothly. Gradually pour in the water, stirring constantly to avoid lumps. Bring the mixture to a boil and let it cook for about 2 minutes until thickened just right—a silky, lightly creamy sauce that hugs every carrot piece.

Step 4: Combine and Garnish

Drain the carrots well and fold them gently into the sauce. Give everything a final stir so the carrots are fully coated with that buttery, savory goodness. Finish by sprinkling minced fresh parsley over the top. The parsley not only adds a fresh burst of color but also a lovely herbal note that balances the whole dish beautifully.

How to Serve Carrots Lyonnaise Recipe

The dish shows a black pan filled with cooked vegetables, mainly orange carrot slices and some red bell pepper strips mixed with translucent white onion slices. The vegetables are coated with a light sauce that gives them a shiny look. The pan is on a white marbled surface with a bunch of fresh carrots on the top left corner and a white cloth with thin black stripes on the bottom left. The handle of the pan is metallic and slightly worn. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While minced parsley is the classic garnish, you could also sprinkle a little finely chopped chives or a touch of lemon zest for a bright twist. A light dusting of freshly cracked pepper right before serving adds just the right hint of spice to bring the dish alive.

Side Dishes

This Carrots Lyonnaise Recipe pairs wonderfully with roasted chicken, pork tenderloin, or simply grilled fish. Its rich, buttery nature cuts through meatier dishes, while the tender carrots add color and texture to your plate. It’s also a perfect match for a hearty grain like quinoa or wild rice if you want a complete vegetarian meal.

Creative Ways to Present

For a restaurant-worthy presentation, arrange the carrots in neat rows or a circular pattern on a warm serving plate and drizzle the sauce over just before serving. Adding edible flowers or microgreens around the edges lends a whimsical touch. You can even serve individual portions in small ramekins as charming side dish offerings at a dinner party.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Carrots Lyonnaise Recipe, pop them into an airtight container and refrigerate. They’ll keep fresh for up to 3 days and the flavors often deepen, making them even more inviting the next day.

Freezing

While this dish is best enjoyed fresh for optimal texture, you can freeze it if needed. Use a freezer-safe container and consume within one month. Just note that the sauce might separate slightly after thawing, so a gentle reheat with a splash of water or broth will help bring it back to its luscious state.

Reheating

To reheat your Carrots Lyonnaise Recipe, warm gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a little butter or water will revive the sauce’s creamy consistency and ensure the carrots stay tender without drying out.

FAQs

Can I use vegetable bouillon instead of chicken bouillon?

Absolutely! Using vegetable bouillon keeps the dish vegetarian-friendly while maintaining that savory richness essential to Carrots Lyonnaise Recipe.

What if I don’t have fresh parsley on hand?

Dried parsley can work in a pinch, but fresh parsley truly brightens the dish and gives that final fresh burst of flavor and color.

Can I make this recipe vegan?

Yes. Substitute the butter with a high-quality plant-based margarine or olive oil, and swap the chicken bouillon for vegetable bouillon to keep the deep flavor while making it vegan-friendly.

How can I add more texture to the dish?

For a delightful crunch, try sprinkling toasted sliced almonds or chopped walnuts on top just before serving. It adds a nutty contrast to the soft carrots and smooth sauce.

Is this recipe suitable for meal prepping?

Definitely. The carrots and sauce hold up well for a few days, making Carrots Lyonnaise Recipe a fantastic side to prep ahead and reheat during busy weeks.

Final Thoughts

This Carrots Lyonnaise Recipe is one of those timeless dishes that feels like a warm hug from the inside out. Its simple ingredients come together to create something surprisingly special, and every bite feels like a celebration of comfort and flavor. Give it a try at your next meal—you might just find yourself reaching for this recipe again and again.

Carrots Lyonnaise Recipe

Ingredients You’ll Need

How to Make Carrots Lyonnaise Recipe