Tuesday, November 23, 2010

Honey Glazed Steamed Carrots

These will add a little color and a sense of nutrition to your Thanksgiving table, although I plan to make them for dinners all year round. The first time I made these for the kids at school, they gobbled them up, which is always a good sign. After our Thanksgiving lunch, everyone wondered what the spice was on the carrots, and it's just honey! I think even non carrot lovers will enjoy this.

In the original recipe from Sunny Anderson, the carrots are cooked in the water, so if you don't have a steamer insert, you could do that. I prefer steamed carrots, so I steamed them. Up to you! Just don't over cook your carrots and wind up with mushy carrots!!
Honey Glazed Steamed Carrots
serves 4
salt and black pepper
1 lb baby carrots
2 tbsp butter
2 tbsp honey
1 tbsp fresh squeezed lemon juice
parsley, for garnish
Steam carrots in a steamer insert over ~1 inch of boiling water for about 15 minutes, until carrots are tender but still have a bite. Drain the water and place the carrots in the pan. Add honey, butter, and lemon juice and combine. Cook until the ingredients have formed a glaze over the carrots, about 5 minutes. Season with salt and pepper and garnish with parsley.

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