Ingredients with Measurements:
- 1 pound baby carrots
- 2 tablespoons unsalted butter
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Serving dish
Step-by-step instructions:
1. Rinse and dry the baby carrots.
2. Melt the butter in a large skillet over medium heat.
3. Add the carrots to the skillet and cook for 5-7 minutes, stirring occasionally, until they are slightly tender.
4. In a small bowl, whisk together the lemon juice, honey, salt, and black pepper.
5. Pour the lemonette glaze over the carrots and stir to coat.
6. Cook for an additional 5-7 minutes, stirring occasionally, until the glaze has thickened and the carrots are fully cooked.
7. Remove from heat and sprinkle with chopped parsley.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 4g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 1g
Substitutions for ingredients:
- You can use regular carrots instead of baby carrots, but they will need to be peeled and sliced.
- You can use margarine or olive oil instead of butter.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Add a teaspoon of grated ginger for extra flavor.
- Use orange juice instead of lemon juice for a different citrus flavor.
Tips and tricks:
- Make sure to stir the carrots occasionally to prevent them from burning.
- If the glaze is too thick, add a splash of water to thin it out.
- You can make this recipe ahead of time and reheat it in the microwave or on the stove.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the carrots in a colorful serving dish to make them pop.
Garnishes:
- Sprinkle with additional chopped parsley or lemon zest.
Pairings:
- These carrots pair well with roasted chicken or fish.
Suggested side dishes:
- Serve with a side of quinoa or brown rice for a complete meal.
Troubleshooting advice:
- If the glaze is too thin, cook the carrots for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw carrots to prevent cross-contamination.
Food history:
- Carrots are believed to have originated in Afghanistan and were first cultivated for their medicinal properties.
Flavor profiles:
- These carrots have a sweet and tangy flavor with a hint of buttery richness.
Serving suggestions:
- Serve these carrots as a side dish for a family dinner or a holiday meal.
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