Here is a tasty vegetable side dish that goes well with SO many main dishes!  When I was growing up, my mom would sometimes make cooked carrots that simmered in brown sugar and butter.  Oh, they were soooo good!  I mean, no wonder!  Sugar and butter?  Yeah . . . that explains it all.

Needless to say, they definitely weren’t the healthiest, despite that they were a vegetable side dish.  Well, this recipe brought those childhood memories to life.  While this is a much healthier way to prepare the carrots, you’ll find that the sweetness of the carrots is intensified and boring carrots are made exciting.  We gobbled these up when I made them and I plan to put them in the vegetable rotation.  After all, my sweet toddler does have carrots at the top of her favorite food list.  And, now we do too!

Honey-Glazed Carrots
Mimi’s Fit Foods
Adapted from America’s Test Kitchen

Ingredients:
1 pound baby carrots, sliced in half
1/3 cup low-sodium chicken broth
slat and pepper
1 1/2 tablespoons honey
2 teaspoons light butter (I used Land of Lakes)

Directions:
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 medium-high, and simmer rapidly until the liquid measures about 2 tablespoons, 2 to 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, season with salt and pepper to taste, and serve.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe):
80 Calories | 1.6g Protein | 17.4g Carbs | 1g Fat (0g = Sat.) | 2.7g Fiber | 13.1g Sugars