0.0 – 0 reviews • Side Dish
Level: |
Easy |
Total: |
15 min |
Prep: |
5 min |
Cook: |
10 min |
Yield: |
4 servings |
Ingredients
- Salt
- 1 pound baby carrots, peeled with trimmed green stems
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped chives
Instructions
- Fill a medium saucepan with water and bring to a boil. Add some salt and the carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to the pan with the butter, honey and lemon juice. Cook until the glaze coats the carrots, 5 minutes. Season the carrots with salt and pepper and garnish with the chives to serve.
Nutrition Facts
Serving Size |
1 of 4 servings |
Calories |
125 |
Total Fat |
6 g |
Saturated Fat |
4 g |
Carbohydrates |
19 g |
Dietary Fiber |
4 g |
Sugar |
14 g |
Protein |
1 g |
Cholesterol |
15 mg |
Sodium |
321 mg |