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4 to 4 servings
This is, of course, best made with fresh young carrots, straight from the garden. But it's also a great way to prepare peeled baby carrots.
- 6 to 8 young carrots
- 1 tbsp unsalted butter
- 2 tbsp honey
- 2 tbsp mint , chopped (or parsley, if you can't get mint)
- 1 tbsp lemon juice
- salt , to taste
- black pepper , to taste
- Trim off the carrot tops (if they came with them) then have your child scrub the carrots with a vegetable brush under running water. If the skin looks icky, peel them, otherwise don’t bother. Cut the carrots into 1 in.(2 cm) pieces (diagonal slices are terribly fancy looking). Place the pieces in a steamer basket, cover and steam until they are just barely tender – 4 to 6 minutes.
- Meanwhile, melt the butter in a skillet with the honey, chopped mint and lemon juice. Add the carrots and cook over medium heat, for 2 to 3 minutes, stirring until the carrots are nicely glazed and tender, but not mushy. Season with salt and pepper to taste.