Sides
Glazed Carrots
with garlic and lemon
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
In Your Box (serves 4)
- 24 oz. Carrot
- 1 Lemon
- 1½ fl. oz. Honey
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¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq449wq4
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Calories180
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Carbohydrates28g
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Net Carbs23g
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Fat8g
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Protein2g
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Sodium670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Halve lemon lengthwise. Cut one half into wedges and juice the other half. -
2 Start the Carrots
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add carrot, minced garlic and parsley, and garlic salt to hot pan.
Stir occasionally until garlic is fragrant, 2-3 minutes. -
3 Finish Carrots and Finish Dish
Add 1/2 cup water, butter, mirepoix base, and honey to hot pan. Bring to a simmer.
Once simmering, cover and cook until carrots are tender, 6-8 minutes.Uncover and stir often until glaze thickens and carrots are fully coated, 1-2 minutes.Remove from burner. Stir in 1/4 tsp. salt and 2 tsp. lemon juice.Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!
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