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Glazed Mini Carrots

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (83 votes)

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



READER'S COMMENT:
"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...
Glazed Mini Carrots Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

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

Preparation

  1. 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

Per serving: 74 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 236 mg sodium; 287 mg potassium.

Nutrition Bonus: Vitamin A (320% daily value), Vitamin C (23% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1/2 fat


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