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Anchored in Tradition: Honey Glazed Carrots - KVOA | KVOA.com | Tucson, Arizona

Anchored in Tradition: Honey Glazed Carrots

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Jeff Beamish: Honey Glazed Carrots

Ingredients:

Salt

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

3/4 tablespoon dried parsley

Instructions:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Garnish with parsley.

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