Reduce heat to medium high and continue to simmer until carrots are tender about 10 minutes. Whisk the honey and lemon juice in a small bowl. Season with salt and pepper to taste sprinkle with parsley or chives and serve. Bring to a boil and cook stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed. Cover the pan and let them cook stirring occasionally for 10 15 minutes or until fork tender.

In a medium saucepan bring water to a boil. Add 1 4 cup honey zest from 1 lemon reserve some for topping finished carrots if you want and juice from half a lemon about 2 tablespoons and 1 2 teaspoon salt. A little brown sugar and a pinch of nutmeg bring just enough of a warm caramel flavor to round out the flavors. The ingredient list now reflects the servings specified. If you don t have a lemon zester tool you can use the fine side of a grater original recipe yields 3 4 servings.

Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock butter brown sugar lemon juice and zest. Best of all this side dish is easy. Return carrots to skillet and cook over low heat stirring until heated through and coated with glaze. Melt butter in a large skillet over low heat. Drain the carrots and add back to pan with butter honey and lemon juice.

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2 medium blank s carrots sliced 1 4 inch thick. Add lemon juice and ginger. Lemon adds a light and refreshing brightness that accents the carrot s natural sweetness. 1 teaspoon lemon juice. Add the carrots herbs and salt.

I prefer to steam the carrots but you can boil them if you don t have a steamer. You can also slice regular carrots if you don t have baby carrots. Of water and carrots in a large skillet. Cover and simmer for 10 12 minutes or until crisp tender. Add butter mixture and toss gently.

If desired garnish with lemon zest. Meanwhile in a small saucepan melt butter. 1 pinch salt and ground black pepper to taste. Bring to a boil stirring constantly. Stir the carrots around to coat them evenly in the oil and herbs.

Add brown sugar lemon juice and salt. These carrots are a springy twist on your classic glazed carrots. Stir in lemon juice and parsley and season with salt and pepper. 1 tablespoon brown sugar. Add all ingredients to shopping list.

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Bring to a boil. Each serving contains about. Heat the olive oil in a pan over medium heat. Stir it all together. Add salt and then carrots and cook until tender 5 to 6 minutes.

Add salt and then carrots and cook until tender 5 to 6 minutes. Bring to a boil. Add brown sugar lemon juice and salt. If desired garnish with lemon zest. I prefer to steam the carrots but you can boil them if you don t have a steamer.

Stir it all together. 2 medium blank s carrots sliced 1 4 inch thick. Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock butter brown sugar lemon juice and zest. In a medium saucepan bring water to a boil. Reduce heat to medium high and continue to simmer until carrots are tender about 10 minutes.