Ingredients
Carrots:
2 cups water
2 pounds baby carrots
2 tablespoons butter
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon salt
Glaze:
2 tablespoons butter
3 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon dark brown sugar
Garnish
2 tablespoons fresh parsley, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Carrots:
Combine ingredients in a saucepan. Bring to a boil. Cover, reduce heat and simmer until carrots are just tender. Drain.
Glaze:
Melt remaining 2 tablespoons of butter in large skillet. Add honey and brown sugar. Stir until well combined. Add carrots and continue cooking and stirring until carrots are well coated. Transfer carrots to a serving dish and sprinkle with chopped parsley.
Serves: 4
Combine ingredients in a saucepan. Bring to a boil. Cover, reduce heat and simmer until carrots are just tender. Drain.
Glaze:
Melt remaining 2 tablespoons of butter in large skillet. Add honey and brown sugar. Stir until well combined. Add carrots and continue cooking and stirring until carrots are well coated. Transfer carrots to a serving dish and sprinkle with chopped parsley.
Serves: 4
