Carrots with Lemon-Honey Glaze

Beautifully glazed carrots will add a beauty & sweetness to a meal. Use young tender carrots for the best results. Serves 4.

In the farmstand: carrots, lemon, honey, sunflower oil


  • 2 c young carrots julienned
  • 1/2 lemon juiced
  • 2 T honey
  • 2-4 T sunflower oil or butter
  • nutmeg freshly grated (optional)


Steam carrot strips until crisp but tender in a small amount of lightly salted water. Drain. Add lemon, butter or oil, and honey. Toss to coat and heat until butter and honey is just melted. Sprinkle with pepper or nutmeg.

photos: CCF staff

Appetizer/Sides carrots fall side gluten-free quick & easy summer side vegan

← Older

Newer →