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Baby Carrots with Meyer Lemon, Honey, Basil, and Mint

Servings: 4


  • 1-1/4 lb. baby carrots, trimmed
  • 6 Tbs. unsalted butter
  • Kosher salt
  • 1 tsp. finely grated Meyer lemon zest, more for garnish
  • 6 Tbs. Meyer lemon juice (from about 2 lemons)
  • 2 Tbs. honey
  • 1 Tbs. chopped fresh basil
  • 1 Tbs. chopped fresh mint
  • Flaky sea salt, for serving


  • Put the carrots, butter, 1 tsp. salt, and 1/2  cup water in a wide, shallow sauté pan, and cover with the lid slightly ajar. Bring to a boil over high heat, and cook for 5 minutes. Remove the lid, and add the lemon zest, juice, and honey. Lower the heat to medium-high, and cook until the liquid forms a glaze, about 5 minutes more.
  • Meanwhile, combine the basil and mint. Serve the carrots garnished with the chopped herbs, small mint leaves, more lemon zest, and a little flaky sea salt.


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Reviews (3 reviews)

  • ThomasPayne | 02/11/2019

    I enjoyed making these carrots. I felt they were just a little too tangy so next time I make them I’m going to use less lemon juice and zest. (I only used 1 1/2 Meyer lemons as it was). I didn’t have any fresh mint so I just skipped it. It’s a great combination of flavors however so I’m going to give it another try.

  • User avater
    rbhartman | 01/21/2019

    Oops, I meant to give these a 5-star rating when I wrote my review...

  • User avater
    rbhartman | 01/21/2019

    OMG, these may have been the best carrots we ever ate! The depth of flavor was incredible. They were a perfect pairing for our main entrée of Lemon Chicken Thighs.

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