I love carrots ~ raw OR cooked. This recipe is super easy and goes with almost any main dish. I bought carrots with the tops still on and left a little bit on the top and I used 2 bunches. The carrots are sweet ~ but not too sweet. I served them on Easter and they were delicious with ham.
Honey Glazed Carrots
1 lb carrots
2 tbsps butter
2 tbsps honey
1 tbsp lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring the water to a boil. Add salt and then the carrots and cook until tender, 5 to 6 minutes.
Drain the carrots and add back to 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.
Makes 4-6 servings.