A little brown sugar and a pinch of nutmeg bring just enough of a warm caramel flavor to round out the flavors. Stir the carrots around to coat them evenly in the oil and herbs. If desired garnish with lemon zest. Heat the olive oil in a pan over medium heat. I prefer to steam the carrots but you can boil them if you don t have a steamer.
1 teaspoon lemon juice. Meanwhile in a small saucepan melt butter. Drain and set aside. Add brown sugar lemon juice and salt. Return carrots to skillet and cook over low heat stirring until heated through and coated with glaze.
Stir in lemon juice and parsley and season with salt and pepper. Pour the butter mixture over the carrots and stir it together. 1 pinch salt and ground black pepper to taste. You can also slice regular carrots if you don t have baby carrots. Each serving contains about.
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Reduce heat to medium high and continue to simmer until carrots are tender about 10 minutes. Drain the carrots and add back to pan with butter honey and lemon juice. If you don t have a lemon zester tool you can use the fine side of a grater original recipe yields 3 4 servings. Bring to a boil and cook stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed. Add all ingredients to shopping list.
In a medium saucepan bring water to a boil. Add butter mixture and toss gently. Add the carrots herbs and salt. Bring to a boil. 1 tablespoon brown sugar.
Add salt and then carrots and cook until tender 5 to 6 minutes. Cover the pan and let them cook stirring occasionally for 10 15 minutes or until fork tender. Season with salt and pepper to taste sprinkle with parsley or chives and serve. Stir it all together. Cover and simmer for 10 12 minutes or until crisp tender.
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The ingredient list now reflects the servings specified. Melt butter in a large skillet over low heat. Add salt and then carrots and cook until tender 5 to 6 minutes. In a medium saucepan bring water to a boil. Reduce heat to medium high and continue to simmer until carrots are tender about 10 minutes.
Bring to a boil stirring constantly. Add 1 4 cup honey zest from 1 lemon reserve some for topping finished carrots if you want and juice from half a lemon about 2 tablespoons and 1 2 teaspoon salt. Stir in lemon juice and parsley and season with salt and pepper. 1 teaspoon lemon juice. A little brown sugar and a pinch of nutmeg bring just enough of a warm caramel flavor to round out the flavors.
