Nutrition per serving may change if servings are adjusted.
3 cups mini carrots, (1 pound)
⅓ cup water
1 tablespoon honey
2 teaspoons butter
¼ teaspoon salt, or to taste
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Freshly ground pepper, to taste
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.
74 calories;2 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 1 g protein; 34 mcg folate; 5 mg cholesterol; 10 g sugars; 4 g added sugars; 15,855 IU vitamin A; 7 mg vitamin C; 41 mg calcium; 1 mg iron; 236 mg sodium; 288 mg potassium
I added some Vidalia onions cooked first til browned and then followed the recipe. They were really good!
September 21, 2016
By: Tara Lane Cale
I used regular carrots cut on a bias instead of the baby cut ones. It worked great & I loved this recipe. I wanted to add a little flavor to what can otherwise be a boring vegetable, but w/o making it unhealthy. It is after all a vegetable. Great recipe!
April 02, 2010
By: EatingWell User
These carrots are so easy to put together and they are great for adding color to a meal. Sometimes I sub a little bit of orange juice for the lemon juice. A little orange or lemon zest also adds just a bit of zing to complement the sweet honey.
October 02, 2009
These do not last long when I make them! Great way to get your carrots in! My 1 yr old, 2 yr old, husband & myself eat 'em up. I let them cook just a tad little longer so they will be tender enough for the young kids.