- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 139 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 63 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 15 grams
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 139 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 63 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 15 grams
Ingredients
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 and garnish with parsley.
