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Lemon Honey Carrots

Western.Chefs's picture
Ingredients
  Tiny carrots 1 1⁄2 Pound (1 Bunch Of 3 Inch Long Carrots)
  Water 1 Cup (16 tbs)
  Salt To Taste
  Melted butter/Margarine 3 Tablespoon
  Honey 3 Tablespoon
  Grated orange peel 1 1⁄2 Teaspoon (Fresh Ones)
  Grated lemon peel 1 1⁄2 Teaspoon (Fresh Ones)
  Fresh lemon juice 1 Teaspoon
Directions

Scrape carrots lightly and cook, covered, in 1/2 inch boiling water with 1/2 teaspoon salt.
Cook until crisp-tender, about 10 to 12 minutes.
Drain and push to side of pan.
Add butter, honey, peels and juice.
Stir over very low heat until carrots are glazed, about 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Glazed
Ingredient: 
Carrot
Cook Time: 
20 Minutes

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