|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Honey, butter, and brown sugar bring out the natural sweetness in these cooked baby carrots, and lemon juice balances the flavors perfectly.
These nicely seasoned carrots are quick and easy to prepare, and they make a great side dish for a big family meal or holiday dinner.
Sorghum or maple syrup could also be used in this recipe in place of the honey.
Gather the ingredients.
Rinse the baby carrots under cold water and put them in a medium saucepan. Cover with water and add 1 1/2 teaspoons of 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 sauté 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 the cooked carrots, coating well.
Continue heating, gently stirring, until carrots are hot and glazed with the honey mixture.
Add Kosher salt and freshly ground black pepper, to taste.
Serve immediately garnished with chopped parsley, if desired.
- To make this dish with regular size carrots, peel the carrots and cut into thick strips about 1 1/2 to 2 inches long and 1/4-inch to 1/2-inch in width.
- Instead of parsley, garnish the carrots with a few tablespoons of fresh snipped chives.