Honey Herb Carrots
This colorful side dish of savory yet sweet, buttery herbed carrots is easy to prepare and an impressive addition to the holiday table.
Serves
8
Prep time 20 minutes
Cook time 15 minutes
Ingredients
3 Tbsp. unsalted butter
1 cup College Inn® 40% Less Sodium Chicken Broth
2 Tbsp. honey
1 tsp. finely chopped fresh thyme leaves
1 1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 1/2 lb. medium carrots, peeled and cut into 4-inch-long, 1/4-inch-thick matchsticks or sliced on the bias into 1/4-inch-thick pieces
3 Tbsp. finely chopped parsley, divided
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Directions
Melt butter over medium heat in a large nonstick skillet. Add broth, honey, thyme, salt and pepper; stir to combine. Add carrots.
Increase heat to medium-high and bring to a simmer. Cover the pan most of the way, leaving it open a crack, and simmer 6 to 7 minutes until carrots are tender-crisp.
Uncover the pan and continue to cook 2 to 3 minutes, stirring occasionally, until most of the broth has evaporated and the carrots are tender, glossy and lightly glazed. Remove from heat and stir in 2 Tbsp. parsley. Transfer to a serving bowl or platter and sprinkle with remaining 1 Tbsp. parsley.
