- Salt to taste
- 1 pound baby carrots
- 2 tablespoons butter
- 2 tablespoons Madhava Natural Sweeteners Organic Pure & Raw Honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Ingredients:
Overview
Butter, lemon and Madhava Natural Sweeteners Organic Pure & Raw Honey give carrots a sweet and zesty taste that’s sure to delight your guests on Easter Sunday.
Directions
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes.
- Drain the carrots and add back to pan with butter, Organic Honey and lemon juice.
- Cook until a glaze coats the carrots, 5 minutes.
- Season with salt and pepper and garnish with parsley.
