Zesty, savory, sweet—put a remix on your Sunday-night side with a honey-lemon glaze that’ll have the whole table talking even after the entrée is over. ‘Cause everyone knows—it’s all about the sides!
Here’s what you’ll need:
• 1lb of baby carrots
• ¼ cup of butter
• 2 tablespoons of honey
• 1 tablespoon of fresh lemon juice
• ½ teaspoon of thyme
• 1/8 teaspoon of fresh ginger
Here’s what you’ll need to do:
In a medium sauce pan, bring carrots to a boil, and slowly reduce the heat to medium-high, allowing the carrots to simmer until tender—then drain, and set aside. In a 10-inch skillet, melt ¼ cup of butter over medium heat, and stir in 2 tablespoons of honey, 1 tablespoon of lemon juice, and 1/8 of a teaspoon of fresh ginger.
Slowly increase the heat, and introduce your baby carrots to the mixture, stirring until fully coated and then every few minutes as the glaze begins to thicken and caramelize. Salt, serve, and enjoy!
Our farm market may have closed for the season, but we’re bringing you heavenly recipes all winter long; see what else is cooking on our blog.