Tangy honeyed carrots

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5 min


12 servings

* PLUS Cooking time: 15 minutes


  • 3 454-g pkg peeled baby carrots , about 6 cups
  • 1 large lemon
  • 1/4 cup honey
  • 2 tbsp butter , at room temperature
  • 1 tsp salt
  • 1 cup fresh basil leaves , optional


  • Place carrots in a large wide saucepan. Add just enough water to cover bottom of pan, about 1/3 cup (75 mL). Cut lemon in half and discard seeds. Squeeze about 3 tablespoons (45 mL) juice from lemon. Stir into carrots, along with honey, butter and salt. Cover and bring to a boil over high heat. Then reduce heat to medium-high and boil gently, covered and stirring often, until carrots are almost tender, from 8 to 10 minutes.
  • Remove lid and reduce heat to medium. Continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
  • Meanwhile, if using basil, stack about 5 leaves on top of one another and cut into thin strips. Repeat with remaining basil. Remove carrots from heat and stir in basil. Serve immediately.

Nutrition (per serving)

  • Calories
  • 86,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 2.1 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 280 mg.

It’s a challenge to have everything ready at the same time when you’re cooking a large meal–especially when the oven is full and the stovetop is crowded with pots and pans. Keep it simple with this easy veggie dish–it uses one pan and needs little attention while cooking.