Honey-glazed carrots, that is.
I hadn't planned on making carrots at all for Thanksgiving, but at the last minute my dad decided he wanted to add that to our menu line-up. Luckily, my future sister-in-law had pinned a recipe for honey-glazed carrots a few days before, so we went with that.
I was concerned about the amount of butter that went into them, but I should have known that was what would make them taste soooooo good. This is sort of, but not exactly, a healthy recipe, but let's just all agree that Thanksgiving isn't the time to worry about that, anyway. If you've got picky eaters, maybe you could persuade them to try these babies?
Make these for Christmas, or make them as an everyday side dish. They're very versatile and incredibly easy. Check out the original recipe here, or mine below.
Happy December, sweet readers!
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
2 teaspoon lemon juice
Freshly ground black pepper
1/4 cup chopped parsley (we left this out, as I hate parsley)
In a medium saucepan, bring water to a boil. Add salt and cook carrots until tender, about 5-6 minutes.
Drain carrots and return to pan, adding butter, honey and lemon juice.
Cook until a glaze begins to form on the carrots, about 5 minutes.
Season with salt and pepper.
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