Honey and Lemon-glazed Carrots

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Mothers used to say, “Eat your carrots; they’ll make your eyes bright.” Today, were finding out that there are scientific reasons behind much of the folk wisdom of the past. The beta-carotene in carrots is being studied for its cancer-preventing properties. Fortunately, carrots are easy to like. In this recipe the natural sweetness of carrots is intensified with honey. A squeeze of lemon at the end offsets it.


  • 1 pound carrots, cut diagonally into ¾-inch lengths
  • 1 strip lemon zest
  • 1 tablespoon honey
  • Ground cumin (optional)
  • ¼ teaspoon salt, or as needed
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 1 tablespoon finely chopped flat-leaf parsley or
  • 1 teaspoon thyme leaves, stripped from stems


    • Place carrots, lemon zest, honey, pinch of cumin, if using, and salt in a medium skillet. Add enough cold water to not quite cover the carrots. Bring to a boil.
    • Boil, uncovered, over medium-high heat, stirring occasionally, until carrots are tender but not mushy and liquid has nearly evaporated, about 15 minutes.
    • Lower heat and toss the carrots gently until coated with a light glaze. Season with lemon juice, pepper, and more salt, if needed. Add parsley. Serve hot.