Ingredients
1 pound baby carrots or young carrots with green tops, peeled and greens trimmed to 1/2 inch
2 tablespoons butter
2 tablespoons honey
1 1/2 teaspoons apple cider vinegar
Sea salt and ground pepper to taste
Chopped flat-leaf parsley for garnish
Description
Sweet Honey, Tangy Vinegar And Rich Butter Provide A Balanced Glaze For Carrots. This Dish Makes A Colorful Accompaniment To Roast Beef Or Chicken.
Wholefoods
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