- 3 tablespoons honey
- 2 tablespoons butter
- 2 to 3 teaspoons poppy seeds, optional
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon salt
- 1 pound carrots, julienned
- In a large saucepan, combine the honey, butter, poppy seeds if desired, orange peel and salt. Bring to a boil. Stir in carrots. Cook and stir until carrots are crisp-tender, about 10 minutes. Yield: 6 servings.
Originally published as Orange Honey Carrots in Taste of Home Christmas Annual Annual 2009, p56
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