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Honey Carrots

 Honey Carrots
This colorful dish has a wonderful combination of flavors. The tarragon and lemon add zest and the honey sweetens the carrots—a perfect balance. —Musette Colberg Staten Island, New York
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups julienned carrot
  • 1 thin lemon peel strip
  • 4-1/2 teaspoons honey
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

  • In a saucepan, combine the carrots, lemon peel, honey and salt; add
  • just enough water to cover. Bring to a boil over medium heat.
  • Reduce heat; simmer, uncovered, for 12-15 minutes or until carrots
  • are tender. Drain; discard lemon peel. Stir in the lemon juice and
  • seasonings. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 191 mg sodium, 26 g carbohydrate, 4 g fiber, 1 g protein.