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August’s recipe is a super simple side that comes together in a flash for busy late-summer nights: Honeyed Carrots and Leeks.

Recipe provided by Fanny Sung Whelan, MS, RDN, LDN, a member of the Ed Center Advisory Board and a registered dietitian who works with people at all stages of kidney disease.

Ingredients
Makes 6 servings

  • 1 lb. baby carrots or carrots, washed
  • 1/2 c. sliced leeks
  • 1 tsp. granulated brown sugar
  • 1 T. honey
  • 1 tsp. olive oil
  • 1 lemon zested
  • 2 T. lemon juice

Instructions

  1. In skillet over medium heat, combine carrots, leeks, sugar, honey, and oil and 2 T. lemon juice.
  2. Cover, let simmer for 5 minutes.
  3. Uncover, and cook 2 minutes or until carrots are tender.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.