You are here

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

Rate It

Your rating: None
4.111765
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 335

% Daily Value*

Total Fat 38 g58.7%

Saturated Fat 23.4 g116.9%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 864.6 mg36%

Total Carbohydrates 106 g35.3%

Dietary Fiber 20.8 g83%

Sugars 69.7 g

Protein 7 g14.2%

Vitamin A 2296.4% Vitamin C 104.2%

Calcium 26.1% Iron 13.1%

*Based on a 2000 Calorie diet

0 Comments

Lemon Honey Carrots Recipe