Quick Honey-Lemon Glazed Carrots

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. 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.
  2. 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