Honey Glazed Carrots

20 11 2011

In my last post for The Perfect Ham, I mentioned serving a side dish of glazed carrots (from Sunny Anderson, Food Network). These little beauties couldn’t be easier and are so delicious! Here’s how to do it:

Honey Glazed Carrots

The following serves 4 – you’ll want to double or triple depending on the number of people you’re serving:

  • 1 lb baby carrots
  • 2 Tbsp butter
  • 2 Tbsp honey
  • 1 Tbsp lemon juice
  • Freshly ground black pepper
  • Salt
  • 1/4 cup chopped parsley

In a saute pan, bring water to a boil. I just eye-balled the amount of water, enough to at least half way cover the carrots. Add salt and then carrots to boiling water and cook until tender, 5 to 6 minutes.

Drain the carrots and add back to the pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper and garnish with parsley.

 

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