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The Washington Post

Honey-Glazed Carrots

Honey-Glazed Carrots 4.000
Sep 24, 2008

Carrots love a honey glaze, and children usually love carrots. Baby-cut carrots may be substituted here.


Servings: 4
Ingredients
  • 2 medium organic carrots, peeled and cut crosswise into 1/4-inch rounds
  • 1 tablespoon olive oil
  • 3/4 cup vegetable broth
  • 2 tablespoons honey
  • Salt
  • Freshly ground black pepper
  • 1/4 cup slivered or sliced almonds, toasted (see NOTE)

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Directions

Combine the carrots, oil, broth, honey and salt and pepper to taste in a medium saucepan over medium heat; heat until barely bubbling at the edges.

Cover and cook for 5 to 7 minutes, stirring once or twice, until the carrots are evenly glazed and fork-tender. Remove from the heat, toss with the toasted almonds and serve immediately.


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Recipe Source

From chef-owner Todd Gray of Equinox restaurant.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 164


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 157mg 7%

Total Carbohydrates: 14g 5%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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