How to make it

  • In a suitably sized skillet, melt the butter over a medium heat.
  • Cook the chopped onion, stirring, until softened.
  • Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.
  • Stir in the parsley.

Reviews & Comments 3

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    " It was good "
    frankieanne ate it and said...
    Made these yesterday for Thanksgiving dinner. We didn't get the liquid to evaporate after 20 minutes, but they were still good. Interesting with the thyme. Thank you.
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  • mamajune 10 years ago
    Hello my new friend,These sound so delicious.Thanks for sharing this recipe with us all and thanks for the invite.
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  • joyinabasket 10 years ago
    Honey Glazed carrots sound devine. I can't wait to try em! Thanks!
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