Skip to content
Skip to content

Learn more about nutrition with the free Mini Course! Start or continue now ›

Carrots and Chayote with Lemon

Ready In: 20 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Try something new tonight with this side dish. Its unique flavor will be something everyone will enjoy.

What you'll need

Vegetable peeler
Sharp knife
Cutting board
Large pan with lid
Measuring cups
Measuring spoons


Serves 4
1/2 pound Carrots
2 tablespoons Green Onion thinly sliced
1 Chayote
2 teaspoons Lemon Juice
1/4 cup Water
1/2 teaspoon Salt adjust to taste
1 1/2 teaspoons Olive Oil
1/8 teaspoon Crushed Red Pepper Flakes optional
1 clove Garlic



Always wash all fruits and vegetables and cut on a board that is not used for meats, fish, or poultry.

2.Peel and cut carrots and chayote into 2-inch long strips.
3.In a large skillet, over high heat: add carrots, chayote and water.
4.Once it comes to a boil, cover and reduce heat to a simmer; continue to cook for about 8 minutes, until vegetables are almost tender.
5.Uncover, raise heat to a medium-high and let water evaporate.
6.Add oil and garlic.
7.Let cook for 5 minutes, while stirring frequently, or until vegetables are lightly browned.
8.Stir in green onion, lemon juice, salt and pepper flakes.
9.Continue to cook for 3 minutes, until vegetables are tender.
10.Serve warm.

Nutrition Facts

Serving Size 0.75 cup

Serving Per Container 4

Amount Per Serving
Calories 48
% Daily Value*
Total Fat 2 g3%
Saturated Fat <1 g2%
Sodium 338 mg15%
Total Carbohydrate 8 g3%
Dietary Fiber 2 g7%
Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

“Funded by USDA SNAP, an equal opportunity provider and employer. Visit for healthy tips.”