Ginger Glazed Carrots
2 tablespoons butter or margarine, divided
3/4 cup water
1 pound whole baby carrots
1/4 cup honey
2 tablespoons orange juice
1 teaspoon McCormick Ground Ginger
1/8 teaspoon McCormick Ground Nutmeg
1/2 teaspoon McCormick Parsley Flakes
Place 1 tablespoon butter and water in a skillet. Add carrots,
cover, and cook over medium heat 6-8 minutes or until crisp-tender.
Drain, leaving carrots in skillet.
Combine next 4 ingredients. Pour over carrots and add remaining
1 tbsp. butter.
Cook, uncovered, over medium heat, 5-6 minutes, stirring frequently
to glaze carrots.
Sprinkle with parsley just before serving.
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by McCormick.