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Directions: Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12
to 15 minutes; drain.
Cook and stir remaining ingredients in 10-inch skillet until bubbly; add
carrots. Cook uncovered over low heat, stirring occasionally, until
carrots are glazed, 2 to 3 minutes.
| Ingredients:
12 medium Carrots, sliced
1/3 Cup(s) Honey
2 Tablespoon(s) Vegetable Oil
1 Teaspoon(s) Lemon Juice
1/2 Teaspoon(s) Salt |
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