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In a medium saucepan, bring water to a boil. Add salt and then 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, 5 minutes. Season with salt and pepper and garnish with parsley.
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By TMarSHOW
Oakland, CA
on April 10, 2012
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Very good. Very easy. I couldn't find the carrots with the stems left on them. Wanted to add parsley for the color/presentation, but I was out. Thought of basil, but didn't want to ruin the anticipated flavor. Instead of putting back on the stove-top after adding the honey, lemon and butter, I put in the oven instead. Maybe this is why I didn't recognize a glaze. Anyhow, very good and I'll surely make again.
By gcarson01_12095619
Atlanta, GA
on April 09, 2012
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Fantastic!! Thank you Sunny. Quick. Easy. Delicious. What more can I say!! Fixed this for Easter Sunday and it was the first dish to go empty! Loved it. Thanks agian for sharing Sunny!
By jennyrusk_12975562
on April 08, 2012
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These carrots were the hit of my Easter party! So good and easy to make!
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