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Ingredients
1 cup water
2 tablespoons unsalted butter
1 tablespoon honey
4 cups baby carrots, peeled
Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
10 grams carbs; 10 milligrams cholesterol; 74 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 298 milligrams sodium; 1 gram protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the water, butter and honey in a pot over high heat and bring to a boil. Add the carrots, cover the pot and continue boiling for 5 to 7 minutes, until the carrots are tender. Shake the pot frequently to coat the carrots evenly with the honey and butter; add more water, tablespoon by tablespoon, if needed. Season the carrots with salt and pepper to taste and serve immediately.
Private Notes
Comments
There was no glaze on the carrots. I cooked the carrots uncovered the entire time to boil off the water but a glaze never developed. The carrots taste like raw carrots that are soft.
Never really get a glaze on the carrots. it would wash off from all the water used to tenderize the veg.