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Honey Carrots

This colorful dish has a wonderful combination of flavors. The tarragon and lemon add zest and the honey sweetens the carrots—a perfect balance. —Musette Colberg, Staten Island, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 2 cups julienned carrot
  • 1 thin lemon zest strip
  • 4-1/2 teaspoons honey
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

  • In a saucepan, combine the carrots, lemon zest, honey and salt; add just enough water to cover. Bring to a boil over medium heat.
  • Reduce heat; simmer, uncovered, for 12-15 minutes or until carrots are tender. Drain; discard lemon peel. Stir in the lemon juice and seasonings.
Nutrition Facts
1 cup: 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 191mg sodium, 26g carbohydrate (21g sugars, 4g fiber), 1g protein.

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