This is a delicious and pretty side for Thanksgiving. It can be made the day before, refrigerated and gently reheated.
Honey Butter Glazed Carrots
- 2 pounds carrots, cut in half, then in a slant to create diamonds
- 1/2 cup water
- 1/4 cup butter
- 1/4 cup honey
- 2 teaspoons chopped orange zest
- a sprinkle of lightly chopped parsley
Place the carrots and water in a large skillet with a lid. Bring to boil, cover and cook for 10 minutes. Remove lid and add the butter, honey and zest. Cook 3 – 4 minutes until desired tenderness. Sprinkle with parsley.