Take advantage of convenient mini (“baby”) carrots to make this simple but sophisticated classic French side dish.
1/2 cup
  • 3cupsmini carrots (1 pound)
  • 1/3cupwater
  • 1Tbsphoney
  • 2tspbutter
  • 1/4tspsalt, or to taste
  • 1Tbsplemon juice
  • Ground pepper to taste
  • 2Tbspchopped fresh parsley
  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.
  2. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper.
  3. Sprinkle with parsley and serve.
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