Honey Glazed Carrots
3 c. baby carrots or sliced large carrots
1/4 c. Cox Honeyland's Honey
2 Tbsp. butter
2 Tbsp. fresh parsley, chopped or 2 tsp. dried parsley
1 ½–2 tsp. Vidalia Onion or Dijon mustard
Heat 2 inches of salted water in a saucepan to boil over high heat. Add carrots and return to boil. Reduce heat to medium-high. Cover and cook for 8–12 minutes until tender. Drain and return to the pan, add remaining ingredients and stir until glazed. Also great with Cox Honeyland's Orange Honey.
Honey Nut Squash
2 acorn squash, about 6 ounces
1/4 c. Cox Honeyland's Apple Pecan Honey
2 Tbsp. butter, melted
2 Tbsp. pecans, chopped
2 Tbsp. raisins
1 tsp. Worcestershire Sauce
Cut the squashes in half and cover with plastic wrap. Place in a microwave and cook for 4 minutes. Remove from the microwave and remove seeds. Mix remaining ingredients in a small bowl. Place 1/4 of the mixture in each squash half. Return to the microwave, cover with plastic wrap, and cook for an additional 8–10 minutes or until tender when poked with a fork.