This beautiful side is so easy and quick for those busy days and high in antioxidants to boot. If you can't find rainbow carrots, any baby carrots will work equally well. If you use this recipe with regular carrots, increase the length of the cooking time, testing for degree of tenderness with a fork every five additional minutes.
Here is my recipe:
1 bunch (about 8) baby rainbow carrots
2 teaspoons salt
2 tablespoons butter
2 tablespoons honey
3 tablespoons brown sugar firmly packed
1 tablespoon lemon juice, freshly squeezed
2 teaspoons dried parsley flakes
lemon zest (optional)
Here is what I did:
1. Wash carrots & trim stems to about 2-3 inches. Fill medium saucepan about 2/3 full of water; add salt & bring to a boil. Add carrots & par boil for 3 to 4 minutes. Drain & set aside.
2. Place butter, honey, brown sugar & lemon juice in the same saucepan. Bring mixture to boil; return carrots to saucepan & continue to cook until fork tender, about 5 to 7 minutes. Remove carrots; place on oblong serving platter. Sprinkle with dried parsley flakes & lemon zest.
Servings: 2 Total Time: 30 minutes
Amount Per Serving
Calories Per Serving: 249.52
Author: Dr. Jacquelyn P. Horne