As I have said before (I think), side dishes were totally something of a mystery to me when I first started really cooking. When I thought of a side dish, I always thought of boring, tasteless vegetables that were overcooked or just plain gross. Luckily, I purchased a cookbook that has a section devoted to just vegetables. My side dishes are anything but boring and tasteless! In fact, this recipe is one of my favorites. I could probably eat these carrots every single day if I had the chance. Something about the honey and butter glaze on the carrots is a combination to die for. My son, who isn’t a particular fan of carrots will eat a whole plate full of these. These are definitely kid friendly and a great way to add a little pizzazz to any meal!
Recipe from The America’s Test Kitchen, Healthy Family Cookbook
Honey Glazed Carrots
This simple side dish is bursting with flavor and will make you fall in love with cooked carrots again. Soft and tender carrots that are slightly sweet, thanks to honey.
Ingredients
- 1 1/2 pounds carrots (about 9), peeled and sliced 1/4 inch thick on the bias
- 1/2 cup chicken broth
- salt and pepper
- 2 Tablespoons honey
- 1 Tablespoon unsalted butter
- 2 teaspoons fresh lemon juice
Instructions
- Bring the carrots, broth and 1/4 teaspoon salt to a simmer in a 12-inch nonstick skillet over medium-high heat. Cover, reduce the heat to medium, and cook until the carrots are almost tender, about 5 minutes.
- Uncover, increase the heat to high, and simmer rapidly until the liquid measures about 2 tablespoons, 2-3 minutes. Stir in the honey and butter and continue to cook, stirring often, until the carrots are completely tender and the sauce has reduced to a light golden glaze, about 4 minutes.
- Off the heat, stir in the lemon juice, season with salt and pepper to taste. Serve.
