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  • Writer's pictureNicole Kuhn

Honey Glazed Carrots





  • Salt

  • 3 large carrots, sliced in half and then into thirds

  • 2 tbsp. butter

  • 2 tbsp. honey

  • 1 tbsp. lemon juice

  • Freshly ground black pepper

  • 1/4 cup flat-leaf parsley, chopped


  • 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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