Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
4
  • 2Tbspunsalted butter
  • 1(16-ounce) bag baby carrots
  • 2Tbsphoney
  • 2Tbspbrown sugar, packed
  • 2tspdill
  • 2tspthyme leaves
  1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. *Cooking time may need to be adjusted depending on the thickness of the carrots.
  2. Serve immediately.
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog

Comments

This entry was posted in . Bookmark the permalink.