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Honey Glazed Carrots

Carrots are a very versatile crop. They can be eaten raw, grated and put in a salad or slaw, cooked in stews and soups, roasted, or steamed alone for a nice side dish. Two large carrots can be a good source of vitamin C (1%), B6 (1%), potassium, iron, and copper. They are also a good source of dietary fiber (3%), vitamin A (77%), and vitamin K (3%). No need to peel good fresh carrots. Just rinse well in cold water before eating or preparing.

Honey Glazed Carrots

1 bunch or about a pound of fresh carrots

2 tablespoons of butter

2 tablespoons of honey

Pepper

Salt

Cut or slice carrots to a preferred size. In a medium sauce pan cover carrots with water. Just enough water to cover them. Bring to a boil and cover. Cook for about 5 to 6 minutes. Drain the water from the carrots. Add butter, honey, pepper, and any other optional seasonings. Cook until the glaze coats the carrots, about 5 minutes. Serve

Optional: Add a pinch of dried or fresh thyme. Add some lemon juice. Brown sugar can be substituted for honey.