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Zesty Glazed Carrots

Zesty Glazed Carrots – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 15 minServes 2EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 3 medium carrots, peeled and sliced (about 1½ cups)
  • ¼ cup water
  • 2 tsp honey
  • 1 tsp unsalted butter
  • Pinch salt
  • Pinch ground black pepper
  • 1 tbsp lemon juice (about ¼ lemon)
  • 1 tbsp minced fresh parsley, minced (or 1 teaspoon dried parsley)

Method

  1. Heat a medium skillet or sauté pan over medium-high heat.
  2. Add the carrots, water, honey, butter, salt, and black pepper.
  3. Bring to a simmer over medium-high heat, then reduce the heat to maintain a low simmer.
  4. Cover the pan with a lid and cook for 7 minutes.
  5. Remove the lid and continue cooking until carrots are fork-tender, about 1 -2 minutes.
  6. Add the lemon juice and parsley. Stir to combine.
  7. Serve warm.

Substitute halved baby carrots for the sliced carrots, if desired.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
No photo yet – illustrated placeholder.