It's been a long time, since I've posted anything on Harvest Monday. (Even though I've been harvesting all year.) Mostly I've been getting lots of lettuce, artichokes, broccoli, peas, cilantro, mint, and, now, carrots. Over 2.5 lbs and there are still lots more in the ground. I've been cooking them up in a simple recipe that my husband loves:
Honey Glazed Carrots
Ingredients
- Salt
- 1 pound baby carrots or chopped carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
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, 5 minutes. Season with salt and pepper.
1 comment:
Jackie, it's a very serious bunch of carrots! I used to grow them, and my boys loved to eat them right there,in the garden. Then, my carrots got smaller and smaller, and now I don't seed carrots. After this post I feel like trying again. Thank you for the recipe!
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