Honey-Glazed Baby Carrots
March, 2005

Serves 6 / Widely used during fall's High Holy Days, honey is a Jewish symbol of sweetness. In addition to the Rosh Hashanah dinner or the [ital]kol nidre[end ital] Yom Kippur dinner (the night before the fast), this easy dish is also a common staple for Friday night Shabbat meals. If you use small baby carrots, there's no need to slice them; if using whole carrots, peel and slice into coins.

1 tablespoon olive oil
1 16-ounce bag organic baby carrots
1/2 cup unsweetened apple juice
2 tablespoons honey
Salt and pepper
2 tablespoons minced fresh parsley



1. Heat oil in a medium saucepan. Add carrots and cook until just starting to brown, 3-4 minutes. Stir in juice and honey. Bring to a boil, then reduce heat to low. Continue cooking until liquid has evaporated and carrots are tender, about 15 minutes.
2. Remove from heat and season to taste with salt and pepper. Garnish with parsley and serve hot.


PER SERVING: 84 cal, 24% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 16g carb, 3g fiber, 28mg sodium