Lemon-Honey Glazed Carrots
Easy honey-glazed carrots brightened with a squeeze of fresh lemon juice and cooked, on the stove, with some herbs and olive oil.
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Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds carrots peeled and cut into 1-inch pieces
- 2 teaspoons Herbes de Provence
- 3/4 teaspoon kosher salt
- 2 tablespoons honey
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pan over medium heat. Add the carrots, herbs, and salt. Stir the carrots around to coat them evenly in the oil and herbs. Cover the pan and let them cook, occasionally stirring, for 20 minutes. The carrots should be fork-tender but with a little resistance.
- Whisk the honey and lemon juice in a small bowl. Add it to the pan and stir to coat the carrots. Cook the carrots uncovered for 10 minutes or until the carrots are tender and lightly caramelized in spots.
Notes
I prefer the carrots with a little bit of a bite instead of completely soft. For softer carrots, cook them five to ten minutes longer in the first step.
Nutrition Estimate
Calories: 189kcal | Carbohydrates: 31.6g | Protein: 2.2g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 6g | Sodium: 389.7mg | Fiber: 6.6g | Sugar: 19.8g
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