Recipe by VVMYRSS
"Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake."
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water to cover
2 1/2 tablespoons
I threw in a clove of fresh minced garlic in with the butter and sauteed it a bit before adding the honey, lemon juice and ginger. I made no other changes. These were out of this world......even my kids liked them!
Just not a big fan of the honey.
Really nice flavor combination. I steamed the carrots instead of cooking in water, then sauteed them as directed until the sauce was glazed and very browned over the carrots. Converted some non-carrot eaters in our family to liking this vegetable!
These are very good but I would cut back on the honey. The lemon off sets the sweetness of the honey very well. These would be easy to steam or par boil the carrots ahead of time and finish just before serving.
Very good. I sliced three regular size carrots into 1/8th inch rounds and used the recipe set to 1 serving. I also didn't have lemon juice so I used about an 1/8th of a teaspoon of lemon extract. The honey and lemon gave it a pleasant sweet taste and not at all overpowering. Will definately be cooking this again.
I loved these! I eyeballed the ingredients, probably added less honey and more ginger, and the results were excellent. I plan to make them again when we have guests next Friday.
Dd LOVED the honey, lemon, ginger combo. (I did add garlic) First bite..."Is there ginger? (I used fresh grated, all I had) Yum. This is so good! I like this so much better than the orange juice version. Make this A LOT more, ok?" Winner , winner, chicken dinner!
Very tasty. I used garlic and replaced the lemon with key limes and it was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Honey Glazed Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
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