4 Servings 12 min Cook
1 Tbsp Salt
2 Cup Baby Carrots
2 Tbsp Butter
2 Tbsp Honey
3 Tbsp Lemon Juice
2 Tsp Pepper
1/4 Cup Parsley
In a medium saucepan, bring water to a boil.
Add salt and then carrots and cook until tender, about 5 to 6 minutes.
Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, 5 minutes.
Season with salt and pepper and garnish with parsley.
