Lemon-Honey Baby Carrots Recipe

Cooking Directions

• STEP 1.Start by washing and peeling the baby carrots. Trim off the tops and ends if necessary.
• STEP 2.In a large skillet, melt butter over medium heat. Add the carrots and cook for 5 minutes, stirring occasionally.
• STEP 3.In a small bowl, whisk together lemon juice, honey, salt, and pepper. Pour the mixture over the carrots and stir to coat.
• STEP 4.Reduce the heat to low and cover the skillet. Cook for an additional 10-15 minutes, or until the carrots are tender.
• STEP 5.Remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes, or until the glaze has thickened slightly.
• STEP 6.Transfer the carrots to a serving dish and garnish with fresh parsley, if desired. Serve hot and enjoy!

Cooking Tips

• If you prefer a sweeter glaze, you can add more honey to taste.
• For a bit of extra flavor, you can sprinkle some grated lemon zest over the cooked carrots before serving.
• To save time, you can use pre-peeled baby carrots instead of peeling them yourself.

Storage and Serving

• Leftover lemon-honey baby carrots can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the carrots in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.
• These carrots are best served hot as a side dish. They pair well with roasted chicken, grilled fish, or even as a topping for salads.