Eat Your Vegetables: Glazed Baby Carrots



    • 3 cups baby carrots, (1 pound)
    • 1/3 cup water
    • 1 tablespoon honey
    • 2 teaspoons butter
    • 1/4 teaspoon salt, or to taste
    • 1 tablespoon lemon juice
    • Freshly ground pepper, to taste
    • 2 tablespoons chopped fresh parsley

    Combine carrots, water, honey, butter and salt in a large skillet, and bring to a simmer over medium-high heat. Cover and cook 5-7 minutes, or until tender, then simmer until the sauce thickens to a syrupy glaze (no more than 1 to 2 minutes.) Stir in lemon juice and pepper. Sprinkle with parsley.

    Serves 2

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