Honey Glazed Carrots
A simple and comforting side dish of tender carrots coated in a sweet and buttery honey glaze.
1 lb
Carrots-peeled and sliced into 1/4 inch rounds
2 tbsp
Butter
2 tbsp
Honey
1/4 tsp
Salt
1/8 tsp
Black Pepper
A simple and comforting side dish of tender carrots coated in a sweet and buttery honey glaze.
Instructions
- Place Carrots in a medium saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender-crisp.
- Drain the Carrots well.
- In the same saucepan, melt Butter over medium heat.
- Add Honey, Salt, and Black Pepper to the melted Butter and stir to combine. This is the Glaze.
- Add the drained Carrots to the Glaze and toss to coat evenly.
- Cook for 2-3 minutes, stirring occasionally, until the glaze has thickened slightly and the carrots are well coated.
- Serve immediately.
-
1 lb
450 g
Carrots-peeled and sliced into 1/4 inch rounds
-
2 tbsp
30 mL
Butter
-
2 tbsp
30 mL
Honey
-
1/4 tsp
1.25 mL
Salt
-
1/8 tsp
0.625 mL
Black Pepper
Equipment
- Medium saucepan
- Colander
- Measuring spoons
- Wooden spoon or spatula
Instructions
- Place Carrots in a medium saucepan and cover with water. Bring to a boil and cook for 10-12 minutes, or until tender-crisp.
- Drain the Carrots well.
- In the same saucepan, melt Butter over medium heat.
- Add Honey, Salt, and Black Pepper to the melted Butter and stir to combine. This is the Glaze.
- Add the drained Carrots to the Glaze and toss to coat evenly.
- Cook for 2-3 minutes, stirring occasionally, until the glaze has thickened slightly and the carrots are well coated.
- Serve immediately.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments