Honey-Glazed Carrots

Becky Luigart-Stayner

This simple side dish works with various meat main dishes, such as the Carbonnade à la Flamande  and Sweet Vermouth Chicken. This is an easy dish for a guest to bring, too.

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 4%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 12.5g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 203mg
  • Calcium: 32mg

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 carrots; cook for 20 minutes or until tender. Drain well. Place carrots and remaining ingredients in a large bowl; toss gently.
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