Honeyed Carrots

This popular Middle Eastern dish probably had its roots in ancient Egypt.


  • 12 medium carrots, sliced
  • 1/3 cup honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt


  1. Heat 1 inch salted water to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12 to 15 minutes; drain.
  2. Cook and stir remaining ingredients in 10-inch skillet until bubbly; add carrots. Cook uncovered over low heat, stirring occasionally, until carrots are glazed, 2 to 3 minutes.

Yields 6 servings.