Ingredients:
-2 lbs of fresh tri colored carrots, peeled and stems shortened
-4 tbsp butter
-1 ½ tsp salt
-3 tbsp brown sugar
-4 tbsp honey
-½ lemon, juiced
-Salt and pepper to taste
Directions:
1. In a saucepan on medium heat, fill ¾ with water and bring to a boil
2. Add carrots and cook for approximately 10 minutes, al dente style
3. Drain carrots and arrange on a greased cookie sheet
4. In a small sautee pan on low heat, add the butter a cook until melted
5. Add honey and brown sugar until dissolved
6. Add lemon juice until well combined
7. Pour brown sugar mixture over carrots and cook in 350 degree oven for approximately 15 minutes or until carrots are golden brown
8. Add salt and pepper to taste
Notes:
For easy clean up, line the cookie sheet with heavy duty foil, then spray with Pam.
I use a local honey for these carrots called Jersey Girl Apiary.
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