honey and lemon glazed carrots
These Honey, Rosemary, and Lemon Glazed Carrots are a fast and simple side dish. in my opinion, a simple side dish that’s just perfect for the season.
- 1 pound carrots
- 1/2 cup vegetable stock
- 3 Tablespoons honey divided
- 1/4 teaspoon salt
- 1 lemon zest and juice
- 1 Tablespoon butter
Wash your carrots and trim as desired.
Put the carrots in a large skillet with the stock, 1 Tablespoon of honey and salt. Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer until the carrots are just tender, approximately 5 minutes for cut carrots and 10-12 minutes for whole carrots. Turn or stir carrots about halfway through.
Remove the lid. Continue cooking until the liquid reduces to approximately 2 Tablespoons.
Add the rest of the honey, butter, Rosemary, and zest of the lemon.
Continue cooking until the sauce thickens and turns a light brown.
Remove from the heat. Add the juice of 1/2 lemon. Season to taste with salt, pepper, and additional lemon as desired. Serve warm.
Calories: 129kcal | Carbohydrates: 27g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 367mg | Potassium: 400mg | Fiber: 4g | Sugar: 19g | Vitamin A: 19094IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg