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© Meredith Corporation. All rights reserved. Used with permission.
In heavy skillet, bring water to boiling; add carrots. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes, until carrots are tender; drain carrots, pat dry.
For glaze, in the same pan, stir butter, honey, lemon zest, crushed red pepper and salt over medium heat until butter is melted and glaze bubbles. Add carrots; toss 2 minutes. Transfer carrots to a serving bowl; drizzle with glaze and sprinkle with additional crushed red pepper, if desired.