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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This makes enough for a crowd and is an easy veggie dish. Ingredients:
3 (1 lb) packages baby carrots, about 6 cups |
1 large lemon |
1/4 cup liquid honey |
2 tablespoons butter, at room temperature |
1 teaspoon salt |
1 cup fresh basil leaf, optional |
Directions:
1. Place carrots in a large wide saucepan.
2. Add just enough water to cover bottom of pan.
3. Cut lemon in half and discard seeds.
4. Squeeze about 3 tbsp juice from lemon.
5. Stir into carrots, along with honey, butter and salt.
6. Cover and bring to a boil over high heat.
7. Then reduce heat to medium-high and boil gently, covered, and stirring often until carrots are almost tender, from 8-10 minutes.
8. Remove lid and reduce heat to medium.
9. Continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
10. Meanwhile, if using basil, stack about 5 leaves on top on one another, and cut into thin strips.
11. Repeat with remaining basil.
12. Remove carrots from heat and stir in basil.
13. Serve immediately.
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