Honey Glazed Carrots


  • 3 cups 
    sliced carrots or 16 oz. baby carrots
  • 6 Tbsp. 
    BeeMaid liquid honey
  • 2 Tbsp. 
    butter or margarine
  • 2 Tbsp. 
    chopped fresh parsley
  • 1 ½ tsp. 
    Dijon mustard (optional)


Bring 2 inches of salted water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley, and mustard. Cook and stir over low heat until carrots are glazed.

Recipe courtesy of Recipe courtesy of The National Honey Board