Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.

EatingWell Test Kitchen




Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

74 calories; protein 0.8g 2% DV; carbohydrates 14.1g 5% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 9.8g; fat 2.1g 3% DV; saturated fat 1.3g 6% DV; cholesterol 5.1mg 2% DV; vitamin a iu 15855.3IU 317% DV; vitamin c 6.9mg 12% DV; folate 34.4mcg 9% DV; calcium 41mg 4% DV; iron 1.2mg 6% DV; magnesium 13mg 5% DV; potassium 287.5mg 8% DV; sodium 236mg 9% DV; thiaminmg 4% DV; added sugar 4g.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
I added some Vidalia onions cooked first til browned and then followed the recipe. They were really good! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More