Hall Acura Virginia Beach
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Hall Acura Virginia Beach

Recipes: Honey-Glazed Baby Spring Carrots

Subtly sweet, healthy, and versatile, it’s no wonder carrots are so popular, especially when they’re coated in a sweet honey glaze and served alongside Passover brisket or Easter ham. Ultra-fresh baby carrots from your garden or farmers’ market will surely have the best flavor, but you can also opt to make this recipe with bagged baby carrots, if necessary. Even when coated with a light honey glaze, they make for a healthy, low-calorie side dish packed with plenty of Vitamin A.

Honey-Glazed Baby Spring Carrots

Total prep time: 30 minutes
Active time: 5 minutes
Inactive time: 25 minutes
Yield or number served: 8

Ingredients
2 pounds baby carrots, cleaned and peeled (substitute 2 pounds bagged baby carrots)
Sea salt to taste
4 tablespoons butter
4 tablespoons honey
3 tablespoons light brown sugar, packed
Juice of 1/2 lemon
Freshly ground black pepper to taste
½ cup chopped flat-leaf parsley, to garnish

Directions:

1. Place the carrots in a medium saucepan, cover with water, and sprinkle with salt. On medium-high heat, bring the carrots to boil, then reduce the heat to medium-low, cover, and continue to cook for approximately 5 minutes, until the carrots are just beginning to get tender. Drain the carrots and set aside while you make the glaze.

2. Place the butter and honey in a large sauté pan and heat over medium-low heat, until the butter melts. Add the brown sugar and cook, stirring continuously, until the sugar dissolves. Increase the heat to medium, add the carrots and lemon juice, and toss and cook until the carrots are tender and the glaze thickens, about 3 minutes.

3. Season with salt and pepper, garnish with parsley, and serve.