Honey-Glazed Carrots

Honey-Glazed Carrots Recipe
Photo: Oxmoor House
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.

Yield:

8 adult servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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

Billy Strynkowski,

Cooking Light First Foods,

Oxmoor House

August 2010
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