Honey Glazed Carrots

This is the recipe Mike and Adrianne used for the carrot side dish we enjoyed on Easter.  I could have eaten the entire platter.  They used the small, whole carrots with the tops cut off just like in the picture below.  The dish is fast and sure to please.

Photo and recipe courtesy of Sunny Anderson.

Honey-Glazed Carrots

Ingredients

• Salt
• 1 pound carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

Directions

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes, or more if needed. Just don't make them mushy.  Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

** you can also use the small baby carrots.