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Rainbow Carrots Lyonnaise

Prep Time 15 mins
Cook Time 1 hr 15 mins
Servings 3 lbs of carrots


  • 6 tablespoons butter
  • 2 large sweet onions sliced
  • 2 tablespoons flour
  • 3 lbs carrots peeled and sliced to uniform thickness (I kept some of the thinner carrots whole)
  • 2 ½ cups low sodium chicken stock
  • 1 teaspoon salt
  • Pepper to taste
  • Parsley to garnish


  • Preheat the oven to 350 degrees.
  • In a large oven-safe stock pot melt butter over medium heat.
  • Add onions and saute for 3-4 minutes or until wilted.
  • Add flour and saute until the flour is moistened.
  • Add carrots, chicken stock, salt, and pepper and stir to incorporate. (The carrots should be mostly submerged in liquid, but don’t worry if they are not completely covered).
  • Bake for 1 hour or until carrots are easily pierced with fork.


Crock pot alternative-
Prepare steps 1-4 as directed.
Pour onion mixture into your crock pot. Add carrots, chicken stock, salt, and pepper. Stir briefly to combine.
Cook on high for 1 hour, then reduce heat to low to keep warm for up to 6 hours.