Baby Carrots Glazed with Butter

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Baby Carrots Glazed with Butter

Carrots are a versatile vegetable because they taste great hot or cold. As accompaniments, they compliment a main dish, but they can also be the main dish itself. Carrots can also be found in desserts and juices. Look for our upcoming feature on National Nutrition Month for more information.

Serves: 6

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	Ingredients 2 lbs baby carrots 3 Tbsp butter 2 Tbsp chopped lemon balm or lemon thyme, or mint Salt and freshly ground pepper, as needed

Method

Place the carrots in a heavy saucepan and barely cover with water. Add the butter and cover. Bring to a boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork. Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter. Watch them carefully or they will burn.

Add the chopped herbs and season with salt and pepper.