Ingredients
- 1 pound carrots peeled and cut into 1/4-inch thick slices
- 2 tablespoons unsalted butter
- 1/2 cup vegetable broth
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest from 1/2 lemon
- Fresh parsley chopped, for garnish
Instructions
- In a large skillet, melt butter over medium heat. Add carrots, honey, broth, salt, and pepper. Bring to a simmer and cover. Cook for about 10 minutes or until carrots are tender.
- Uncover and increase heat to medium-high. Continue cooking, stirring occasionally, until the liquid reduces to a glaze, about 5 to 7 minutes.
- Adjust taste with salt and pepper or more honey if needed.
- Serve the carrots with fresh parsley and lemon zest sprinkled on top.
