Honey-Glazed Carrots

I don't often spend a lot of time making side dishes. I'm usually so focused on the main dish that I throw together something for the side. When I found a compilation of 91 Vegetable Side Dishes (thank you Martha Stuart) I thought it would be a good link to keep in my imaginary recipe box.  This was the first dish I tried & they were delicious!!  I cut this recipe in half & it still made enough for 4.  These would be great for holidays or potlucks.   I will definitely make these again!

Honey-Glazed Carrots
Serves: 4
Cook time according to Martha: 30 mins
Cook time according to Rachel: 40 mins
How difficult was this for Rachel? Pretty easy!


1/2 tbsp olive oil
1 lb carrots cut into slices as seen above
1/2 can reduced sodium chicken broth
1/4 cup honey
1 tbsp red wine vinegar
1 tbsp butter
salt & pepper to taste

Yes...I forgot to put the pepper in the photo.
In a large skillet, heat oil over medium-high heat.

Add carrots, stirring once, until begin to soften for aprox 2 mins.

Add broth, honey & vinegar. Season with salt & pepper.  

Bring to a boil then reduce to a simmer. Cover & cook until crisp & tender. Aprox 10-12 mins.

Uncover & cook over medium-high until carrots are tender & liquid is syrupy. About 10 mins.

There should only be a small amount of liquid remaining. 

Remove from skillet, add butter & swirl skillet until melted.

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