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honeyed Carrots this Popular Middle Eastern Dish Probably Had Its Roots In Ancient Egypt. 12 Medium Carrots, Sliced
1/3 Cup Honey
2 Tablespoons Vegetable Oil
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt heat 1 Inch Salted Water To Boiling. Add Carrots. Heat To Boiling; Reduce Heat. Cover And Cook Until Tender, 12 To 15 Minutes; Drain. cook And Stir Remaining Ingredients In 10-inch Skillet Until Bubbly; Add Carrots. Cook Uncovered Over Low Heat, Stirring Occasionally, Until Carrots Are Glazed, 2 To 3 Minutes. yields 6 Servings. |
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