Chef Anissa: Honey Glazed Carrots

Time: 15 min.
Prep: 5 min.
Cook: 10 min.

Ingredients:
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
Salt (to taste)
1/4 cup chopped flat-leaf parsley

Directions:
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt, pepper and garnish with parsley.
 

ABOUT CHEF ANISSA

Chef Anissa Davis, native of Newark, is host of a new cooking series Urbyn Kitchen. Chef Anissa mixes her classical culinary skills with an urban flair to create amazing dishes that can be achieved by even the most culinary challenged. After catering large and small events for many years with her catering company Alite Affairs and being a Lunch Coordinator for many local area schools Chef Anissa began receiving calls from friends and clients for recipes they could make at home.

Chef Anissa's recipes range from everyday quick meals to gourmet plates and everything in between. She shares stories of her mother while giving tips and tricks to making every meal just a bit better. While every recipe can be produced with items found in urban area food markets she introduces new elements of food and culinary knowledge with the help of her hometown.

More about Chef Anissa: www.facebook.com/chefanissa and twitter.com/chefanissa