Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
182 Calories
Recipe Instructions
Step 1
Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
Step 2
Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
