It takes just four ingredients to prepare this sweet side dish from Molly Mason of Denver, Colorado. Molly likes to serve the quick-to-fix recipe with fish, but it goes great with any entree.
- 1-1/2 cups baby carrots
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small skillet, combine the honey, brown sugar and lemon juice. Cook and stir until bubbly. Add carrots and stir until well coated. Yield: 2 servings.
Originally published as Honey-Glazed Carrots in Taste of Home June/July 2003, p16
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