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    Glazed Mini Carrots

    Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.


    • 3 cups mini carrots, (1 pound)
    • 1/3 cup water
    • 1 tablespoon honey
    • 2 teaspoons butter
    • 1/4 teaspoon salt, or to taste
    • 1 tablespoon lemon juice
    • 2 tablespoons chopped fresh parsley
    • freshly ground pepper, to taste


    Step 1
    Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. 
    Step 2
    Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. 
    Step 3
    Stir in lemon juice and pepper. Sprinkle with parsley and serve.

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