![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qQl_xFxQQRFl9RQ4K56_6pwRDAs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7854111-c08ce635dbeb492c8b7f5f11b9a514e5.jpg)
Ingredients
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1 pound peeled baby carrots
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2 cups water to cover
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¼ cup butter
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2 tablespoons honey
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1 tablespoon fresh lemon juice
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⅛ teaspoon ground ginger
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2 tablespoons chopped walnuts, or to taste
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1 teaspoon lemon zest, or to taste
Directions
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Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
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Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.
Nutrition Facts (per serving)
198 | Calories |
14g | Fat |
19g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 198 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 38% |
Cholesterol 31mg | 10% |
Sodium 173mg | 8% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 13% |
Total Sugars 14g | |
Protein 1g | 3% |
Vitamin C 4mg | 4% |
Calcium 48mg | 4% |
Iron 1mg | 7% |
Potassium 293mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.