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Honey Glazed Carrots

Posted Dec 20 2012 12:30am

So…I really don’t mean to bore you.

Some of my recipes come about from situations that happen in my house…like my police officer being picky and hating everything or my intense craving for chocolate and sweets that happens once or twice a year.

This time?  There is no funny story.  No interesting quip.  No method to the madness.

I’m just here to share a quick little recipe that contains only vegetables.  Yeah, I know.  What fun is that!?


But, wait!  Please do not go anywhere!  I want you to keep reading because, even though I’m only bothering you with a dumb old recipe for vegetables, it is honestly the best recipe for vegetables that I have ever had the pleasure of trying in my kitchen!  It doesn’t hurt that the recipe uses carrots…one of my absolute favorite vegetables.  I have always loved them and I know they contain all kinds of that good stuff for you body…but that whole ‘good for your eyes’ thing?  I’m not so sure about that.


I got glasses in second grade and, here I am, thirty years later, still fussing with contacts and fumbling around with glasses.  Without at least one of those things, I can be a dangerous person.

While carrots didn’t exactly work for me, maybe they have worked or will work for you?  Maybe you better test it out by trying this recipe.


Honey Glazed Carrots


2 pounds baby carrots

1/4 cup butter

1/4 cup honey

1 teaspoon grated orange peel

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon pepper

2 teaspoons corn starch

1/2 cup orange juice

parsley for garnish


Place 1-inch of water in a skillet and add carrots.  Bring to a boil.  Reduce heat, cover, and simmer carrots for 15-20 minutes or until crisp-tender.  Drain and set aside.

In the same skillet, melt butter and stir in honey, orange peel, salt, cinnamon, and pepper.  In a separate small bowl, combine corn starch and orange juice and stir until smooth.  Add to honey mixture and stir until combined.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Return carrots to pan.  Cook and stir for 2 minutes or until heated through.  Sprinkle with parsley, if desired.

Yield:  8 servings

(I have this recipe on a recipe card with no other information, so if any of you out there recognize it, please share so I can give proper credit!)



Maybe if I just keep making this recipe, I’ll eventually have 20/20 vision.

Probably not?  Well, it’s worth a shot so I better keep making these carrots!

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