Honey Lemon Carrots
By Paula DeenJUMP TO RECIPE
- 1 lb peeled, thinly sliced into coins carrots
- 1/4 cup roughly chopped fresh cilantro
- 1 tablespoons lemon juice
- 2 teaspoons honey
- 1/2 teaspoons grated lemon zest
- 2 tablespoons butter
- to taste salt and pepper
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.
Paula’s grandmother’s note: Omit the cilantro and lemon zest and place in a blender to puree for a great baby food!