Lemon-Honey Baby Carrots

Give a fresh twist to carrots with an easy-to-make lemon-honey glaze.

Step: 1

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.

Step: 2

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.

Per Serving: 198 calories; protein 1.4g; carbohydrates 18.5g; fat 14.1g; cholesterol 30.5mg; sodium 173.2mg.

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