Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Calories 74 Carbohydrates 14 Fat 2 Saturated fat 1
Mono unsaturated fat 1 Protein 1 Cholesterol 5 Fiber 2 Potassium 287
This recipe has been added to the following public cookbooks:
Summer Veggies,
Healthy Side Dishes,
Thanksgiving 2008,
Keema's Recipes,
joanndream
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JetsetJackson6
11/23/07 08:13 AM | very goodI made these for Thanksgiving. I used a whole bag of frozen baby carrots, about 4 cups, and a little bit more of each ingredient, probably too much water because mine did not come out with a glaze, and I cooked them at least fifteen mins or more, on medium heat covered. But, the flavor of these ingredients together is awesome. With the lemon juice and a 'little bit' of black pepper that you add at the end, these were the best carrots I ever served. Perfect. |
| ★ ★ ★ ★ ☆ | Zoey91278h
09/09/07 09:51 AM | like it!very good and different. it needs a little more honey because it can be a little runny, but its good! i've made it several times |
1 - 2 of 2 Reviews
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