Prep Time: 15 Minutes
Cooking Time: Cook 12 Minutes
Taste of the Season Magazine 11/17
DirectionsNote: Wash hands with soap and water.
1. In a small skillet over medium-low heat, add pine nuts. Cook for 3 minutes, stirring frequently, or until lightly toasted; remove from heat.
2. Fill a large saucepan with water and bring to a boil. Add salt and carrots and cook for 4 minutes or until just tender. Drain carrots, returning them to the saucepan. Add butter, honey and lemon juice and cook for 5 minutes, tossing gently, or until a glaze coats them.
3. Place carrots on a serving plate and season with salt and pepper; top with pine nuts. Garnish with parsley if desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsNutrition Information Per Serving: Calories: 159 (Calories from Fat: 81)
Total Fat: 9g (Saturated Fat: 4g)
Total Carbohydrates: 20g (Dietary Fiber: 3g