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Ingredients
1 cup water
2 tablespoons unsalted butter
1 tablespoon honey
4 cups baby carrots, peeled
Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
10 grams carbs; 10 milligrams cholesterol; 74 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 298 milligrams sodium; 1 gram protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the water, butter and honey in a pot over high heat and bring to a boil. Add the carrots, cover the pot and continue boiling for 5 to 7 minutes, until the carrots are tender. Shake the pot frequently to coat the carrots evenly with the honey and butter; add more water, tablespoon by tablespoon, if needed. Season the carrots with salt and pepper to taste and serve immediately.
Private Notes
Comments
I must made this. The glaze was perfect. I used a fry pan and just kept shaking/moving the pan so the carrots were getting immersed with the liquid mixture. This is the easiest recipe and only took about 10 minutes for perfectly glazed carrots.
There was no glaze on the carrots. I cooked the carrots uncovered the entire time to boil off the water but a glaze never developed. The carrots taste like raw carrots that are soft.
Never really get a glaze on the carrots. it would wash off from all the water used to tenderize the veg.