Honey-Glazed Carrots

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 0.0%
  • 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. 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.
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