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Honey Glazed Carrots

Carrots are a very versatile crop. They can be eaten raw, grated and put in a salad or slaw, cooked in stews and soups, roasted, or steamed alone for a nice side dish. Two large carrots can be a good source of vitamin C (1%), B6 (1%), potassium, iron, and copper. They are also a good source of dietary fiber (3%), vitamin A (77%), and vitamin K (3%). No need to peel good fresh carrots. Just rinse well in cold water before eating or preparing.

Honey Glazed Carrots

1 bunch or about a pound of fresh carrots

2 tablespoons of butter

2 tablespoons of honey

Pepper

Salt

Cut or slice carrots to a preferred size. In a medium sauce pan cover carrots with water. Just enough water to cover them. Bring to a boil and cover. Cook for about 5 to 6 minutes. Drain the water from the carrots. Add butter, honey, pepper, and any other optional seasonings. Cook until the glaze coats the carrots, about 5 minutes. Serve

Optional: Add a pinch of dried or fresh thyme. Add some lemon juice. Brown sugar can be substituted for honey.

This entry is related to the following products. Click on any of them for more information.
Carrot, Butter, Honey,

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