The star of the plate is the glossy glazed carrots. I used dark Agave to get the sticky glaze but raw honey will work also, and keep it healthy, they are yummy.
These little mini sides are quick and simple to make all you'll need is...
• 3 cups baby carrots
•1/3 cup water• TBSP Dark Agave
• tsp. butter
• salt to taste
• 1 TBSP lemon juice
• ground pepper to taste
• 2 TBSP chopped fresh parsley
▪ In a skillet large enough so the carrots will lay even, combine water, carrots, Agave, butter, and salt
▪ Bring to a simmer over medium high heat. Cover and cook for 5 mins or until tender **I don't like soggy vegetables I like mines to have a bit of its natural crunch, but cook til your desired doneness 5-7mins,
▪ Uncover and cook, stirring until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
ENJOY!!!
