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Honey Lemon Carrots


Once or twice a month, we have a “really nice dinner” on our meal plan.  For this frugal family, that usually means a whole chicken that has been roasted in the oven, homemade biscuits (with extra butter), a vegetable and a side salad.

The rest of the month, we’re having “fast food:”

  • food that is packed with nutrition
  • ready from stove to table in less than 30 minutes
  • can be made for under $5

With baseball practice twice a week, AWANA on Wednesdays and two kids to homeschool, dinner needs to be quick and easy, meaning dinners like healthy baked ziti with zucchini, kale and creamy cauliflower sauce and cheesey-mexi lentil macaroni are on the menu often.

At the same time, our meals need to be affordable.  We climbed out of debt early in our marriage and vowed to never go back, so we operate on a frugal grocery budget.  The vegetables served at our table vary with the seasons, allowing us to get maximum nutrition at minimum cost.

Fortunately, carrots are in season nearly year round in North America, so honey lemon carrots have become our staple side dish.  The slightly sweet dish is a favorite with the kids, and the fact that they’re ready in 15 minutes makes them ideal for “fast food” night, or even Easter dinner!

Honey Lemon Carrots
(serves 4)


  • 1/3lb carrots, washed & peeled, cut into rounds
  • 2 Tbsp butter
  • 2 Tbsp raw honey (aff.link)
  • 2 Tbsp fresh lemon juice
  • salt & pepper, to taste


  1. In a medium saucepan, melt butter over low heat.
  2. Add carrots, cover with a lid and cook until almost fork tender, about 10 minutes.
  3. Add honey and fresh lemon juice and stir well.  Uncover while carrots absorb the liquid and finish cooking, about 5 minutes.
  4. Season with salt and pepper.

Cheers to healthy, delicious vegetables made fast and easy!

Tiffany at Don’t Waste the Crumbs

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  1. I’ve never been a fan of cooked carrots, but these look good! Think the honey and lemon would be yummy on another veggie? I’m wondering about a winter squash?

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