Glazed Mini Carrots

Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free French Dinner Side

Glazed Mini Carrots

Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free French Dinner Side
4 servings, 1/2 cup each
Prep time: 5 minutes
Total time: 10 minutes

Description

Take advantage of convenient mini carrots to make this simple but sophisticated classic French side dish.

Directions

  1. Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories74 cal
  • Total Fat2.1 g
  • Saturated Fat1.2 g
  • Cholesterol5 mg
  • Sodium236 mg
  • Carbohydrate Total14.1 g
  • Protein0.8 g
  • Phosphorus34 mg
  • Potassium288 mg
  • Fiber3.4 g
  • Calcium41 mg

Ingredients

  • 3 cups mini carrots, (1 pound)
  • ⅓ cup water
  • 1 tablespoon honey
  • 2 teaspoons butter
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon lemon juice
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley

Ingredients

  • 3 cups mini carrots, (1 pound)
  • ⅓ cup water
  • 1 tablespoon honey
  • 2 teaspoons butter
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon lemon juice
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 3 cups mini carrots, (1 pound)
  • ⅓ cup water
  • 1 tablespoon honey
  • 2 teaspoons butter
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon lemon juice
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley

Description

Take advantage of convenient mini carrots to make this simple but sophisticated classic French side dish.

Directions

  1. Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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