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–+ servings

Honey Glazed Saffron Carrots

Sue Lau
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5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 140 kcal

Ingredients
  

  • 1/4 cup boiling water
  • 1/4 teaspoon saffron threads
  • 1 pound baby carrots
  • 1/4 teaspoon minced garlic
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons honey
  • juice of 1/4 lemon
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander

Instructions
 

  • Steep saffron in boiling water 15 minutes.
  • Saute the carrots in butter with garlic, salt and black pepper until browned.
  • Add half cup additional water and cover; cook until water dissipates.
  • Stir the honey, lemon juice, Dijon mustard, cumin and coriander into the saffron water.
  • Remove lid from carrot pan and add saffron water with seasonings.
  • Continue to cook until liquid vapes off and sauce clings to carrots.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 140kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 433mgPotassium: 286mgFiber: 3gSugar: 18gVitamin A: 15815IUVitamin C: 3mgCalcium: 43mgIron: 1mg
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