Pan Roasted Carrots
No need to turn on the oven for sweet caramelized carrots with a rich, savory glaze.
Serves 4
Prep time 5 mins
Cook time 10 mins
Ingredients
1 Tbsp. butter
1 lb. carrots (6 to 8 medium), halved lengthwise or cut into 1/2-inch thick slices
1/4 cup water
1 Tbsp. College Inn® Savory Infusions Herb Roasted Chicken
1 to 2 Tbsp. torn flat leaf parsley leaves, optional
Directions
Melt butter in a large non-stick skillet over medium-high heat.
Add carrots, arranging in a single layer. Cook 5 minutes without stirring for better browning. Flip carrots with a spatula; reduce heat to medium.
Add water and Savory Infusions; stir to combine. Simmer 3 to 5 minutes until most of water has evaporated and carrots are crisp-tender. Sprinkle lightly with parsley, if desired.
TIP: Large carrots may need to be quartered lengthwise to cook in time.
