This is one of our favorites. If you don’t want to use fresh carrots, frozen ones work well, too, even a quart of canned ones. Cook them according to the package directions, and then add the glaze. You can slice your carrots a day ahead, and refrigerate, covered. Mix your brown sugar and honey in a small covered dish and refrigerate it overnight too. Serve in your best, prewarmed vegetable dish.
Honey Glazed Carrots
2 pounds Carrots -- sliced
1/4 Cup Butter
2 tablespoons Brown Sugar
2 tablespoons Honey
Cook carrots 15-20 minutes. Drain. (Save the cooking liquid for gravy.) Melt butter, add brown sugar and honey, cook until glazey like or in microwave 45 seconds. Pour over carrots and mix well.
2016 Cost: $1.94 or 25¢ per serving
Per Serving: 119 Calories; 6g Fat (42.7% calories from fat); 1g Protein; 17g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 95mg Sodium. Exchanges: 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.