The Editor’s Own: Honey Glazed Baby Carrots!

Hi Tasty25ers! I have an awesome new personal recipe for you; but first i’d like to say that it’s been SO inspiring  to receive great new recipes each week from individuals all across the world, who made the decision to take a few minutes out of their day in order to share the gift of healthy nutrition. Since we launched in February of this year, our food conscious community has grown by leaps & bounds, and we now have THOUSANDS of subscribers to Tasty25 Magazine through our site and social networks! Is this not amazing, or what?! I surely think so! Join our healthy eating community and stay connected with us by placing your email address in the subscription sidebar on the right, and tell your friends & family about the great things we’re doing at Tasty25!

The recipe I have for you today is one of my personal favorites! Try out my Honey Glazed Baby Carrots; they’re so delicious, and go great with any meal as a side-dish or appetizer. And the best part is that it’s only 75 calories per serving, and you’re getting over 300% of your daily suggested serving of Vitamin A, a vitamin that’s essential for the health of your eyes! Happy Cooking to everyone, and don’t forget to send me a photo to after you try it out! – David Jones II, Editor of Tasty25 Magazine



What you need:

3 Cups mini carrots

1/3 Cup water

1 Tbsp. honey

1 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley

1 Tsp. grated lemon peel

2 Tsp. unsalted butter

1/4 Tsp. salt

Freshly ground pepper (To taste)

Directions: (Approximate cook time: 10 minutes; Serving size – 2-4 adults)

  1. Combine your carrots, water, honey, butter, and the salt in a large skillet; Bring all ingredients to a simmer over medium-high heat.

  2. Cover the skillet, and cook until tender for about 5-7 minutes.

  3. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice, the grated lemon peel, and pepper.

  4. Sprinkle with parsley and serve.

  5. Eat & enjoy!

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