ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey-Glazed Carrots

Photo: Oxmoor House
Yield 8 adult servings (serving size: about 1/2 cup)
Orange rind gives carrots a sweet, citrusy flavor, but the white pith has a bitter flavor, so be sure to avoid it when you're zesting.

Ingredients

  • 1 1/2 quarts water
  • 5 cups thinly sliced carrots
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange rind
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 51
  • caloriesfromfat 0.0 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 12.5 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 203 mg
  • calcium 32 mg

How to Make It

  1. Bring water to a boil in a medium saucepan. Add carrot; cook for 20 minutes or until tender. Drain well. Place carrot, parsley, and remaining ingredients in a large bowl; toss gently.

  2. For baby: Omit black pepper. Cut the carrot slices into bite-sized pieces. Serve spoonfuls in a small bowl or on a rimmed plate.

Cooking Light First Foods