| | Directions | | 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. 4 servings, 1/2 cup each. |
|
|
| Ingredients | | - |  | 3 cups mini carrots, (1 pound) |
| - | | 1/3 cup water |
| - | | 1 tablespoon honey |
| - | | 2 teaspoons butter |
| - | | 1/4 teaspoon salt, or to taste |
| - | | 1 tablespoon Lemon Juice |
| - | | Freshly ground pepper, to taste |
| - | | 2 tablespoons chopped fresh parsley |
| |
| |
