Carrots With Horseradish Glaze


  • 1/3 cup honey
  • 1 (16-ounce) package baby carrots
  • 1 ¼ teaspoons salt, divided
  • 3 tablespoons butter
  • 2 tablespoons prepared horseradish

Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain. Melt 3 tablespoons butter in saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoon salt. Add carrots, and cook, stirring gently, 5 minutes.

View full recipe at My Recipes


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