Honey-Glazed Carrots

Country music group Little Big Town's Kimberly Schlapman shares her recipe for baby carrots coated with a honey, lemon and chive glaze.
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Cook time: 10 minutes | Yield: 4 servings

Ingredients

  • Salt
  • 1 pound baby carrots, peeled and left whole with trimmed green stems
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped chives

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, honey and lemon juice. Cook until a glaze coats the carrots, approximately 5 minutes. Season with salt and pepper and garnish with chives.

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