Canada Agriculture and Food Museum.
  • Home
  • Français
  • Glossary
  • Contact Us
  • Search
Pollination banner.
  • What is a Bee?
  • Pollination
  • Life in a Hive
  • The Beekeeper
  • Activities

Activities

  • Activities
    • Calendar [+]
    • Recipes
      • Apple Honey Crisp
      • Banana Pops
      • Canadian Butter Cookies
      • Chewy Honey Oatmeal Cookies
      • Fudgesicles
      • Honey Banana Bread
      • Honeyed Carrots
      • Honey-Marinated Chicken
      • Sweet and Sour Zucchini
      • Zippy Honey Dressing Marinade
    • Crafts
    • Photo Album
    • Printable Activities
    • Quick Facts

Next
Page

Honeyed Carrots

Makes 4 servings

Metric Ingredient Imperial
750 mL sliced or baby carrots 3 cups
60 mL honey ¼ cup
30 mL butter or margarine 2 tbsp.
30 mL fresh parsley, chopped* 2 tbsp.
7 mL mustard, optional ½ tsp.

* Fresh parsley may be replaced by 10 mL (2 tsp.) of dried parsley flakes.

  1. Heat 5 cm (2 inches) of salted water in medium saucepan to a boil over high heat.
  2. Add carrots and return to a boil.
  3. Reduce heat to medium high. Cover and cook for 8 to 12 minutes until carrots are crispy tender.
  4. Drain carrots; return to saucepan. Stir in honey, butter and parsley, plus mustard if desired.
  5. Cook and stir over low heat until carrots are glazed.

Note: Honey is a safe and wholesome food for adults and children, but it should not be fed to infants less than a year old.

Recipe inspired by National Honey Board ©

Next Page

Symbol of the Government of Canada

© Canada Agriculture and Food Museum . All Rights Reserved. Privacy Notice

  • Site Map
  • Credits
  •    
  • Bookmark and Share