Prep time 5 mins

Cook time 10 mins


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


  1. Melt butter in a large non-stick skillet over medium-high heat.

  2. Add carrots, arranging in a single layer.  Cook 5 minutes without stirring for better browning. Flip carrots with a spatula; reduce heat to medium. 

  3. 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.

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