If there’s one thing you can be sure of it’s the fact that carrots found at our farmer’s market stands and in produce aisles in supermarkets across the Island, are fresh and locally grown.
For those of you who may not know, carrots are one of the few vegetables on a permanent embargo list banning their importation into Bermuda due to fear of introducing a dreaded disease called Carrot Blight.
Grown almost year round, except for the hottest summer months, local carrots are always delicious and in demand, especially around the holiday season.
Our recipe for honey-glazed carrots is an easy side dish for weeknight meals, or elegant enough for holiday entertaining.
Honey Glazed Carrots
Ingredients
- 1 lb carrots, cleaned and sliced
- 2 tablespoons butter
- 2 tablespoons honey (local if you can find it)
- 1 tablespoon lemon juice
- Freshly ground black pepper
- Salt
- 1/4 cup parsley, finely chopped
Directions
- In a shallow pan, bring water to a boil. Add salt and carrots and continue to boil until tender, about 6 minutes.
- Drain carrots in colander. Return to pan, adding butter, honey and lemon juice.
- Cook over medium-high heat until the carrots are glazed, about 5 minutes. Season with salt and pepper to taste.
- Pour glazed carrots into a serving dish and garnish with chopped parsley.
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