Honey Brown Sugar Carrots

 

1 1/2 to 2 pounds carrots, cut into sticks
1 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed light brown sugar
juice of 1/2 lemon
freshly ground black pepper or chopped fresh parsley, for garnish
 

Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.

In a sauté pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating thoroughly. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.  Makes 6 good sized servings.


 
 
 

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