I added ¼ dried cherriessoaked in 1 Cup of orange juice for an hour or so.
Instructions
Bring salted water to boil in a medium saucepan.
Add carrots and cook for about 6 minutes, or until tender.
Drain and return to saucepan.
Add butter, honey, pepper, and lemon juice.
Just after the butter melts, add the cherries.
Add until a glaze forms overall which is about 5 minutes.
Place in a dish and sprinkle with parsley for color and serve.
Recipe Notes
Isn’t this dish wonderful and simple yet elegant? Oh, it tastes so good. I had it all (almost) for lunch that day and I suspect they will be on our Thanksgiving table this year!