Clay's Kitchen : Root Recipes

Root Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Honey Glazed Carrots

Recipe from: Everyday Food, Nov 2008, page 46
Servings: 6

1 tablespoon vegetable oil
2 pounds carrots, cut into 1 inch lengths, halved if thick
1 cup chicken broth or water
½ cup honey
2 tablespoon red wine vinegar
salt and pepper
2 tablespoon butter

In a large skillet, heat oil over medium high. Add carrots and cook, stirring once,until beginning to brown, 2 minutes. Add broth, honey and vinegar and season with salt and pepper. Bring to a boil and reduct to a simmer, cover, and cook until crisp tender, 10 minutes. Uncover and cook over medium high until carrots are tender and liquid is syrupy, 7 to 9 minutes more — there should be only a small amount of liquid remaining. Remove skillet from heat, add butter, and swirl skillet until melted. Season with salt and pepper.

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