Photo: Randy Mayor; Styling: Lindsey Lower
Ready in less than 10 minutes, Citrusy Carrots with Parsley gets its sweet from a tablespoon of honey.
Serves 4 (serving size: about 1/2 cup)
Fat 3.2 g
Satfat 1.9 g
Sodium 226 mg
1 pound peeled carrots
1/4 cup water
1/4 cup orange juice
1 tablespoon honey
1 tablespoon butter
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cut carrots into 1-inch pieces. Bring to a boil in a large skillet with water, orange juice, and honey; reduce heat to medium, cover, and cook 8 minutes or until crisp-tender. Drain and toss with butter, parsley, salt, and pepper.