Honeyed Carrots

Flavored with tangy lemon, honey, and a mild-flavored red hot pepper, these delicious whole carrots can be served as a side dish with many meals.

18 users rated this recipe an average rating of 3.5
  • Makes: 12 servings
  • Start to Finish: 30 mins
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Honeyed Carrots
cups water
pounds baby carrots with tops trimmed to 2 inches, peeled or scrubbed
tablespoons butter
tablespoons honey
teaspoon crushed red pepper
  1. In heavy skillet bring water to boiling; add carrots. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes, until carrots are tender; drain carrots, pat dry.
  2. For glaze, in skillet stir butter, honey, lemon peel, red pepper, and 1/2 teaspoon salt over medium heat until butter is melted and glaze bubbles. Add carrots; toss 2 minutes. In serving bowl drizzle carrots with glaze, sprinkle additional red pepper. Makes 12 servings.
Nutrition Facts (Honeyed Carrots)
    Per serving:
  • 75 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 5 mg chol.,
  • 180 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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