In a medium suacepan, bring water to a boil. Add salt and then carrots and cook until tender, or about 5 to 6 minutes. Drain the carrots and add them back to the pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper to taste and garnish with parsley.
Sometimes I use chicken broth instead of water if you have some you want to use up. Also, I sometimes add brown sugar to the cooking liquid while the carrots cook.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 139.6mg||5 %|
|Potassium 293.5mg||8 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 11.1g|
|Protein 0.9g||1 %|
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Calories per serving: 109
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