1 lb. carrots, peeled and sliced
1/4 c. honey
1/4 c. butter, melted
1/4 c. brown sugar
In a medium saucepan, boil carrots in water for 5-10 minutes or until just tender. Drain, reserving 1/4 cup of the carrot liquid. In a small bowl, mix reserved liquid, honey, butter and brown sugar. Pour over carrots. Cover and cook over low heat until heated through.
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Tips: This is such a simple side dish and a nice twist on traditional cooked carrots. I used 8 large carrots when I made this dish. They probably weighed more than one pound but there seemed to be plenty of sauce to go around. They go especially well with any dish that has a touch of sweetness such as Pineapple Ham Casserole, Islander Pork Roast and Honey Pork Kabobs. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday and Life as MOM's Ultimate Recipe Swap.
Recipe from The Four Ingredient Cookbook