Name: Quick Honey-Lemon Glazed Carrots
Yield: Makes 4 Servings
Ingredients: Pinch of dried cumin (optional); 1 tablespoon honey; Pinch of coarse (kosher) salt or sea salt; freshly ground black pepper, to taste; Juice of ½ lemon, or to taste; 1 bunch (about 1 pound) carrots, green stalks removed, trimmed, peeled, and cut diagonally into ¾-inch lengths; 1 strip lemon zest, removed with a vegetable peeler

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This easy recipe uses the method of the French classic, carrots Vichy—carrots are covered with Vichy water and the water boils away as it cooks the carrots.

Ingredients

1 bunch (about 1 pound) carrots, green stalks removed, trimmed, peeled, and cut diagonally into ¾-inch lengths
1 strip lemo

Method

Place the carrots, lemon zest, honey, cumin, and salt in a sauté pan or low-sided saucepan. Add enough cold water to not quite cover the carrots. Bring to a boil.
Cook, uncovered, stirring once or twice and adjusting the heat as necessary to maintain a fairly vigorous but not violent boil until the liquid has nearly evaporated, about 14 minutes. If the carrots

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Ingredients

Method

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