Recipe: Honey-glazed carrots
adapted from From Asparagus to Zucchini
1 pound carrots
2 tablespoons butter
1 ½ tablespoons honey
salt and pepper
your choice of herbs (thyme is great)
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and ½ cup water in large skillet over medium-high flame. Bring to simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle any herbs you’d like on the carrots, toss well, and serve. Serves 4.
2 tablespoons butter
1 ½ tablespoons honey
salt and pepper
your choice of herbs (thyme is great)
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and ½ cup water in large skillet over medium-high flame. Bring to simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle any herbs you’d like on the carrots, toss well, and serve. Serves 4.
