Lemon-Honey Baby Carrots recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

1 pound peeled baby carrots
2 cups water to cover
¼ cup butter
2 tablespoons honey
1 tablespoon fresh lemon juice
⅛ teaspoon ground ginger
2 tablespoons chopped walnuts, or to taste
1 teaspoon lemon zest, or to taste

Nutrition Info

197.5 calories
carbohydrate: 18.5 g
cholesterol: 30.5 mg
fat: 14.1 g
fiber: 3.6 g
protein: 1.4 g
saturatedFat: 7.5 g
servingSize: -
sodium: 173.2 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.

  2. Melt butter in a skillet over medium heat, stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

Recipe Yield

4 servings

Recipe Note

Give a fresh twist to carrots with an easy-to-make lemon-honey glaze.

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