Tangy Honeyed Carrots

Submitted by bert2421

"This makes enough for a crowd and is an easy veggie dish."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 12

ingredients

• 3 (1 lb) packages baby carrots, about 6 cups
• 1 large lemon
• 1⁄4 cup liquid honey
• 2 tablespoons butter, at room temperature
• 1 teaspoon salt
• 1 cup fresh basil leaf, optional

directions

1. Place carrots in a large wide saucepan.
2. Add just enough water to cover bottom of pan.
3. Cut lemon in half and discard seeds.
4. Squeeze about 3 tbsp juice from lemon.
5. Stir into carrots, along with honey, butter and salt.
6. Cover and bring to a boil over high heat.
7. Then reduce heat to medium-high and boil gently, covered, and stirring often until carrots are almost tender, from 8-10 minutes.
8. Remove lid and reduce heat to medium.
9. Continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
10. Meanwhile, if using basil, stack about 5 leaves on top on one another, and cut into thin strips.
11. Repeat with remaining basil.
12. Remove carrots from heat and stir in basil.
13. Serve immediately.