11.30.2010

Honey-Glazed Carrots

Something that was important to me when planning out my Thanksgiving meal was to have a lot of vegetables in a variety of colors. On top of the health benefits, it made for a very eye-pleasing plate!

Bugs Bunny, eat your heart out.
Honey-Glazed Carrots
1 tablespoon vegetable oil, such as safflower
2 pound carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 cup honey
2 tablespoon red-wine vinegar
Coarse salt
Ground pepper
2 tablespoon unsalted butter
  1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
  2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce 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, 10 minutes more (there should be only a small amount of liquid remaining).
  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
These were more of a treat than a vegetable! You could get away with cutting the butter in half, and even using a little less honey, and they would still be delicious.

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