| HONEY GLAZED CARROTS WITH FRESH MINT |
Adapted from From Asparagus to Zucchini
1 pound carrots
2 tbsp butter
1 1/2 tbsp honey
salt and pepper
1-2 tbsp chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine
carrots, butter, honey, and 1/2 cup water in large skillet over
medium-high flame. Bring to simmer and cook until carrots are tender
and most of the liquid has reduced to a glaze, 10-15 minutes. Season
to taste with salt and pepper. Sprinkle mint on the carrots, toss well,
and serve. Makes 4 servings.
1 pound carrots
2 tbsp butter
1 1/2 tbsp honey
salt and pepper
1-2 tbsp chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine
carrots, butter, honey, and 1/2 cup water in large skillet over
medium-high flame. Bring to simmer and cook until carrots are tender
and most of the liquid has reduced to a glaze, 10-15 minutes. Season
to taste with salt and pepper. Sprinkle mint on the carrots, toss well,
and serve. Makes 4 servings.
