Ingredients
- 3 cups mini 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 tablespoon chopped fresh parsley
Cooking Directions
Step 1
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Nutrition Info
- Serving: Per serving
- Calories: 74
- Carbohydrates: 14g
- Fat: 2g
- Protein: 1g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 5mg
- Potassium: 287mg
- Sodium: 236mg
- Exchanges: 1 vegetable, 1/2 fat
- Carbohydrate Servings: 1