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Honey Carrots


  • 3 cups sliced carrots

  • 1/4 cup honey

  • 2 Tablespoons butter or margarine

  • 2 Tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

  • 1-1/2 teaspoons prepared mustard, optional


  1. Heat 2 inches of salted water in a medium saucepan to a boil over high heat.

  2. Add carrots and return to a boil.

  3. Reduce heat to medium-high.

  4. Cover and cook 8 to 12 minutes until carrots are crisp-tender.

  5. Drain carrots; return to saucepan. Stir in honey, butter, parsley, and mustard, if desired.

  6. Cook and stir over low heat until carrots are glazed.

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