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Place carrots, water and 1 tablespoon of the butter in skillet on medium heat. Cook, uncovered, 5 to 6 minutes or until carrots are slightly tender. Add honey, orange juice, remaining 1 tablespoon butter, ginger, nutmeg and salt to skillet.
Cook 4 to 5 minutes longer, stirring frequently to glaze carrots. Sprinkle with parsley, just before serving.
This recipe is a favorite. Sometimes I replace the orange juice with a small can of Mandarin Orange slices along with some of the juice for a little different flavor.
Bettie Mills | April 04, 2014 |
I have used this recipe since the 1960's. It has become a favorite Holiday dish that everyone requests.
knight breckinridge | December 01, 2013 |