Honey Glazed Roasted Carrots

Makes 8 servings


  • 2 pounds baby carrots
  • 4 tablespoons butter
  • 4 tablespoons honey
  • 1 tablespoon orange juice
  • salt and pepper


With a vegetable scraper, clean carrots. If stem is attached, remove stem and leaf. (You can leave an inch of stem if desired.) In a medium saucepan, bring water to a boil. Add a pinch of salt and then carrots and cook until tender, approximately 5-6 minutes. Drain the carrots and add back to pan with butter, honey and orange juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper.

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