Honeycomb Carrots

Contributed by paula (Beaver Creek, OH)


  • 2 lbs. baby carrots, scrubbed
  • 1 medium onion, chopped
  • 1 ½ cups of chicken stock
  • 2 Tbsp. parsley, chopped
  • 1 ½ Tbsp. of honey
  • 1 Tbsp. butter
  • ½ tsp. thyme


  1. In a medium skillet, melt butter over medium heat.
  2. Cook the chopped onion, stirring, until softened.
  3. 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.
  4. Stir in the parsley. Serve aside your favorite dish.

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