Cincinnati Children's Blog

Allergy-Friendly Recipe: Honey Glazed Baby Carrots

Our dietitians put together holiday recipes that exclude the six most common food allergens. This recipe also works with Brussels sprouts. Enjoy! 


  • 16 oz bag of carrots
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • Salt and pepper as required


  1. Cover carrots with water and bring to boil until the carrots are tender.
  2. Remove any additional liquid with a colander.
  3. Add the honey, lemon juice, and coconut oil and toss to coat.
  4. Remove the carrots with their sauce to a serving platter.
  5. Sprinkle generously with salt, pepper.

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