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Honey Glazed Baby Carrots

Sweet and tender glazed carrots topped with crunchy roasted pecans

I recently discovered the beauty that is rainbow carrots, and I’m totally obsessed. They make for such a pretty dish! Pretty enough for a Thanksgiving table if you ask me. You didn’t ask me, but I’m offering my opinion anyway. :)

Sweet and tender glazed carrots topped with crunchy roasted pecans

Honey Glazed Baby Carrots
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ c. water
  • 1 16 oz. bag of baby carrots
  • 2 T. honey
  • 2 t. coconut oil
  • 1 T. lemon juice
  • ¼ c. roasted pecans, chopped
  • salt and pepper
Instructions
  1. Bring the water to a boil over medium-high heat.
  2. Add in the carrots, cover, and let the carrots steam until they are tender.
  3. Remove the cover and cook until most of the liquid has evaporated.
  4. Add the honey, lemon juice, and coconut oil and toss to coat.
  5. Once everything is incorporated, remove the carrots with their sauce to a serving platter.
  6. Sprinkle generously with salt, pepper, and the roasted pecans and serve.

I have always loved this simple preparation of carrots that brings out their natural sweetness. And the roasted nuts make a great contrast in texture to spice things up a little bit. Delish!

Sweet and tender glazed carrots topped with crunchy roasted pecans

See you next Soul Food Sunday (or before then if I’m lucky)!

-Lauren

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