With all the heavy dishes that usually end up on a Thanksgiving table, this vegetable dish will be a nice relief on your waistband. Carrots are a nutrition powerhouse, providing over 15 essential vitamins and minerals and rich in beta-carotene. So while the stuffing will surely make an appearance on your plate, it doesn't hurt to add in some healthy vitamins along your way, especially when they're glazed in delicious honey!
Serves 6
Ingredients
1 lb baby carrots
1 tsp. salt
4 tbsp. (1/2 stick) butter
1/4 cup honey
1 tbsp. lemon juice
Freshly chopped parsley, for garnish
Directions
In a medium saucepan, add carrots. Cover with water, add salt, and bring to a boil.
Reduce heat to medium-low, cover and cook until tender, about 10 minutes.
Remove from heat, drain and set aside.
In the same saucepan, melt the butter over medium-low heat, making sure not to burn it.
Add the honey and cook until it is dissolved.
Add the lemon juice and gently stir in the carrots, making sure to coat them well.
Stir for another 3 to 5 minutes, making sure they're fulled glazed.
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