Honey-Glazed Carrots

Honey-Glazed Carrots Image Author: Canadian Living Credits: Honey-Glazed Carrots Image

Sweet springtime carrots have an indulgent twist when cooked with schmaltz, a rendered animal fat that can often be found at the butcher's counter. For a vegetarian version, substitute the same amount of butter or nondairy margarine for the schmaltz.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • 5 lbs carrots (about 4 bunches), trimmed and peeled
  • 1 tablespoon chicken schmaltz
  • 1 tablespoon beef schmaltz
  • 2 shallots finely diced
  • 1 1/4 cup water
  • 2 tablespoons kosher liquid honey
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Cut carrots in half lengthwise; cut crosswise into 1-1/2-inch (4 cm) pieces.

In large skillet, heat schmaltz over medium-high heat; cook shallots, stirring frequently, until softened, about 3 minutes.

Add carrots, tossing to coat; cook until slightly softened, about 5 minutes.

Add 3/4 cup of the water, honey and thyme; cook until no liquid remains, about 5 minutes.

Stir in remaining water; cook, stirring, until carrots are tender and no liquid remains, 3 to 5 minutes. Sprinkle with salt and pepper; toss to combine.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 182 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 74.0
  • Total fat 1 g
  • Potassium 356 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 15 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 253.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey-Glazed Carrots

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