pounds baby carrots with tops trimmed to 2 inches, peeled or scrubbed
teaspoon finely shredded lemon peel
teaspoon crushed red pepper
- 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.
- 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