Ready in less than 10 minutes, Citrusy Carrots with Parsley gets its sweet from a tablespoon of honey.

Katherine Cobbs
Recipe by Cooking Light May 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

97 calories; fat 3.2g; saturated fat 1.9g; sodium 226mg.
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