Honey-Lemon Carrots
1 lb. Carrots, peeled and cut into 1/4" Medallions
2 TBL Honey
2 TBL Butter
1/2 tsp Salt
1 tsp Lemon Juice
In a 2-Qt. Saucepan, bring three inches of water to the boil.
Add carrots. Return to the boil, lower heat and simmer until carrots are crisp-tender.
Drain and set aside.
In the same saucepan, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
Stir in carrots. Cook over low heat five minutes, stirring occasionally, until carrots are well coated and hot.
1 lb. Carrots, peeled and cut into 1/4" Medallions
2 TBL Honey
2 TBL Butter
1/2 tsp Salt
1 tsp Lemon Juice
In a 2-Qt. Saucepan, bring three inches of water to the boil.
Add carrots. Return to the boil, lower heat and simmer until carrots are crisp-tender.
Drain and set aside.
In the same saucepan, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
Stir in carrots. Cook over low heat five minutes, stirring occasionally, until carrots are well coated and hot.