Almond Honey Carrots
Colourful carrots brighten tables any time of year, especially when accented with nuts and honey.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 196 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 5 g |
| chol | 18 mg |
| sodium | 448 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 10% |
| vit A | 369% |
| vit C | 5% |
| folate | 11% |
-
8 carrots (about 1-1/2 lb/750 g)
3/4 cup (175 mL) chicken or vegetable stock
2 tbsp (25 mL) liquid honey
1/4 tsp (1 mL) each salt, pepper and nutmeg
1/4 cup (50 mL) sliced almonds
2 tbsp (25 mL) butter
Preparation:
Peel carrots; slice on the diagonal. In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil; cover and cook over medium heat until almost tender, 5 to 7 minutes.
Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes. Remove from heat. Stir in almonds and butter.
Source
Canadian Living Magazine: October 2005
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