Buttered carrots

Prep 10 min
Serves 6



750 g
small carrots, about 2 bunches
2 tbsp
1 tsp
1/4 tsp


  • Bring a pot partially filled with water to a boil over high. Add carrots. Cook until fork tender, 3 to 7 min. Drain.
  • Return to pot and stir in butter, honey and salt. Cook over medium until glazed. Serve immediately.

Kitchen Tips:

Freshly picked carrots don’t need to be peeled – just scrub well before cooking. If carrots are larger than finger-sized, cut into halves or quarters.


Calories 78, Protein 1 g, Carbohydrates 10 g, Fat 4 g, Fibre 3 g, Sodium 190 mg.
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