Quick and simple Honey Glazed Carrots make a great side dish!
It’s Thursday again! Time goes by so quickly that I tend to lose track. I often find that I’m either a day ahead of myself or a day behind on any given week.
Yesterday was the most interesting day of this particular week so far. Around 12:00, I happily set out in my little car with the intent of running some errands and having a productive afternoon. About ten minutes away from home, I stopped at a stoplight. When I started again, my transmission decided it wasn’t going to shift. Uh oh. After some hesitation, the car slowly shifted and gained speed and my check engine light came on. Since I was already on the road and had no idea how much the problem might progress by the time I returned home, I decided to just start heading in the direction of a mechanic (I’m smart like that). So, down the road I went, my car lurching and making strange, reluctant noises every time the transmission had to shift. Thankfully, I made it to the mechanic in one piece and I have hopes that my sad, malfunctioning transmission is still under warranty. I left my vehicle there and procured a ride home. As I entered the house, I thought, “Well, so much for the productive afternoon”.
For whatever reason, I do not have a good relationship with cars. Someone once told me, “You and your car have the worst of luck”. I have had several flat tires, hit a deer, and have experienced serious mechanical issues where the car was barely driveable or stranded me on the side of the road with every car I have owned. (With my first two cars, said stranding or barely driveable situations happened multiple times. Yesterday’s incident is the first with my current car.) The result is that I really don’t trust any vehicle to get me anywhere at any given time. Perhaps this distrust is what causes all the problems with my cars. Do you think they can sense my emotions? Like horses?
Either way, I’m just glad no one hit me while I was driving that crazy thing through traffic yesterday and I hope it will be fixed soon.
It’s been a little while since I shared a veggie recipe, so here is my latest, Honey Glazed Carrots! I like to keep things pretty simple when it comes to cooking vegetable sides. If I’m already preparing a time consuming main dish on a busy evening, I don’t really want to spend a lot of time on a side dish as well. These carrots are very easy to make and all you need is: a 1 lb bag of baby carrots, honey, a little lemon juice, butter, and salt and pepper to taste. I like the slight hint of lemon; it adds just a little bit of sour to offset the sweet without it being too much.
Here is the recipe!
Easy Honey Glazed Carrots
- 1 lb baby carrots
- 2 Tablespoons honey
- 2 Tablespoons butter
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Place carrots in a medium sized saucepan and fill pan with water until carrots are covered. Bring to a boil and simmer until carrots are fork tender. Remove from heat and drain off water. Add honey, butter, lemon juice, salt, and pepper, and return to medium-low heat. Cook and stir for 5-6 minutes. Remove from heat. Season with more salt and pepper if desired and serve.
~K in the Kitchen