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!
Mimi’s Fit Foods
Adapted from America’s Test Kitchen
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)
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.
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