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
- 1 pound baby carrots or chopped carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
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.