Honey and Lemon-glazed Carrots from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ri
Mothers used to say, “Eat your carrots; they’ll make your eyes bright.” Today, were finding out that there are scientific reasons behind much of the folk wisdom of the past. The beta-carotene...
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Ingredients
- 1 pound carrots, cut diagonally into ¾-inch lengths
- Juice of 1 lemon
- Freshly ground black pepper
- 1 tablespoon finely chopped flat-leaf parsley or
- 1 teaspoon thyme leaves, stripped from stems
- 1 strip lemon zest
- 1 tablespoon honey
- Ground cumin (optional)
- ¼ teaspoon salt, or as needed
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