Ingredients
3 C mini carrots (1 lb)
1/3 C water
1 T honey
2 tsp butter
1/4 tsp salt, or to taste
1 T lemon juice
Freshly ground pepper to taste
2 T chopped fresh parsley
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes.
Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Nutritional Information Per Serving (1/2 cup):Calories: 74, Fat: 2 g, Cholesterol: 5 mg, Carbohydrate: 14 g,Protein: 1 g, Fiber: 2 g, Sodium: 236 mg
Diabetic Exchanges: 2 Vegetable
