These carrots are both sweet and savory — a wonderful complement to most any main dish! I especially like it with chicken. Try it with my Chicken Cordon Bleu with Parmesan Cream Sauce or Chicken Prosciutto Rollatini! I usually buy a two pound bag of baby carrots and double the recipe.
Glazed Baby Carrots with Parsley
Adapted from Eating Well
Serving Size: ½ cup
Fat: 2 g
Protein: 1 g
Carb: 14 g
Fiber: 2 g
- 3 cups mini carrots, (1 pound)
- 1/3 cup water
- 1 tablespoon honey
- 2 teaspoons butter
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- Freshly ground pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest (optional)
Combine carrots, water, honey, butter and salt in a large skillet. (Spray your measuring spoon with cooking spray so honey will slide out with ease)
Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes.
Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and lemon zest, if using, and serve.
I've been so blessed lately with out-of-town visitors! Recently three of my very best girlfriends, Lisa, April, and Sarah, traveled to Charlottesville and we had such a ball for ourselves! We met as little girls and were inseparable ever since, from school days to long summers and crazy dance rehearsals. Sarah has since moved to Tennessee so it was super special to see her and her new baby girl, Molly! Loved goofing off around town with these ladies! Can't wait to do it again soon.