Curried Carrots


1 pound carrots, sliced 1 inch thick
2 tablespoons butter
2 to 3 teaspoons curry powder
1/4 teaspoon pepper
1 tablespoon lemon juice
1 tablespoon honey
1/3 cup chopped pecans or walnuts


Place the carrots in a saucepan with water to cover, bring to a boil, and simmer for 15 to 20 minutes or until tender. Drain and return the carrots to the pan. Over low heat, add the remaining ingredients. Mix well and serve immediately.


4 to 6 servings

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