Prep 5 mins
Cook 25 mins
quick & easy & my kids adore them!
- 1 1⁄2-2 lbs baby carrots
- 1 1⁄2 teaspoons salt
- 4 tablespoons butter
- 4 tablespoons honey
- 3 tablespoons packed brown sugar
- 1⁄2 lemon, juice of
- fresh ground black pepper or chopped parsley, for garnish
- Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
- In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.
Great carrots! Made as written, but used regular-sized carrots. The amount of time for boiling was perfect and they were nice and crisp-tender. Served with just parsley on top since DSs think pepper is too 'spicy'. Made for Spring PAC 2013.
Reviewed for Pick A Chef (PAC) October 2012. Delicious ! Very easy to prepare and enjoyed by my family. Served alongside Chicken Breast with Mozzarella Cheese (recipe 473298)and steamed beans for totally delicious dinner. These carrots are suitable for a gluten-free diet as written. Photos also being posted