Glazed Carrots
38 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 8888 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 10 g10g carb |
| fibre | 3 g3g fibre |
| chol | 6 mg6mg chol |
| sodium | 60 mg60mg sodium |
| potassium | 239 mg239mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 44 iron |
| vit A | 130130 vit A |
| vit C | 55 vit C |
| folate | 66 folate |
The restaurant trick to perfectly cooked carrots is uniform thickness, good timing and simple seasoning.
Ingredients
- 2 lb small thin carrots , peeled2 lb small thin carrots, peeled
- 2 tbsp butter 2 tbsp butter
- 1 tbsp liquid honey 1 tbsp liquid honey
- 1/2 tsp granulated sugar 1/2 tsp granulated sugar
- 1 pinch salt 1 pinch salt
- 1/2 cup unsalted pistachios , chopped1/2 cup unsalted pistachios, chopped
Preparation
Cut carrots in half crosswise on diagonal. Halve tops lengthwise.
In large skillet, cover and bring carrots, butter, honey, sugar, salt and 1/3 cup water to boil over high heat; cook until slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until tender and liquid has evaporated, 3 to 4 minutes. Serve sprinkled with pistachios.
In large skillet, cover and bring carrots, butter, honey, sugar, salt and 1/3 cup water to boil over high heat; cook until slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until tender and liquid has evaporated, 3 to 4 minutes. Serve sprinkled with pistachios.
Source : Canadian Living Magazine: October 2011
- Keywords : Sides; Thanksgiving; Fall; Skillet; Carrots; Butter; Honey; Pistachios; 100 calories;
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