Honey Glazed Carrots

I am probably one of the worst moms when it comes to the vegetable department.  I am really good at cooking dinners, but not so good at making sure we have a vegetable to go with it.  This is a great side dish that is minimal fuss & has a hint of sweet that helps the kids eat their veggies.  Who doesn't like sweetened carrots?  I loved them!

Honey Glazed Carrots

Recipe lightly altered from Martha Stewart by: Amber (Dessert Now, Dinner Later!)

• 1/2 Tbsp extra virgin olive oil
• 1 lb baby carrots (the smaller the quicker they cook)
• 3/4 cup chicken broth
• 1/3 cup honey
• 1 Tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter

1. Heat oil in a skillet over medium-high heat.  Add carrots & cook, stirring once, until starting to brown about 2 minutes.
2. Add chicken broth, honey, vinegar, salt & pepper.  Bring to a boil.  Reduce to a simmer, COVER, & cook for 10 minutes. 
3. Remove lid & cook an additional 7-9 minutes more until carrots are tender, & the liquid is syrupy (almost completely evaporated.)
4. Remove skillet from heat, add butter & swirl until melted.  Adjust seasonings if needed.  Serve hot.

I am probably one of the worst moms when it comes to the vegetable department.  I am really good at cooking dinners, but not so good at making sure we have a vegetable to go with it.  This is a great side dish that is minimal fuss & has a hint of sweet that helps the kids eat their veggies.  Who doesn't like sweetened carrots?  I loved them!

Honey Glazed Carrots

Recipe lightly altered from Martha Stewart by: Amber (Dessert Now, Dinner Later!)

• 1/2 Tbsp extra virgin olive oil
• 1 lb baby carrots (the smaller the quicker they cook)
• 3/4 cup chicken broth
• 1/3 cup honey
• 1 Tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter

1. Heat oil in a skillet over medium-high heat.  Add carrots & cook, stirring once, until starting to brown about 2 minutes.
2. Add chicken broth, honey, vinegar, salt & pepper.  Bring to a boil.  Reduce to a simmer, COVER, & cook for 10 minutes. 
3. Remove lid & cook an additional 7-9 minutes more until carrots are tender, & the liquid is syrupy (almost completely evaporated.)
4. Remove skillet from heat, add butter & swirl until melted.  Adjust seasonings if needed.  Serve hot.