Honey Glazed Carrots
Sweet carrots side - copycat from Cheddars
Nutrition Facts
4
146.66
27.41
3.13g
4.81%
0.50g
2.51%
0mg
0%
507.31mg
21.14%
290.39mg
8.30%
31.46g
10.49%
3.16g
12.64%
26.21g
0.83g
1.65%
295%
5.42%
4.19%
5.77%
12.77%
2.5%
2.90%
4.00%
3.75%
5.21%
7.87%
0.37%
3.27%
2.75%
1.46%
1.25%
5.83%
9.19%
Ingredients
- 1/2 tbsp Olive Oil
- 1 lb Carrots (Baby Carrots)
- 3/4 c Chicken Broth
- 1/3 c Honey
- 1 tbsp White Wine Vinegar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Butter
Heat the oil in a skillet on medium-high heat. Add the carrots and cook, stirring once, until they start to brown (2-3 minutes, depending on the size of the baby carrots).
Add the broth, honey, vinegar, salt, and pepper. Bring to a boii, then reduce to a simmer. Cover and cook for 10 minutes.
Uncover and cook for another 8-12 minutes. The carrots should be tender and the liquid should be mostly gone, and what is left should be the consistency of syrup.
Remove from heat. Add the butter and turn to coat. Add additional salt or pepper as needed. Serve immediately.
Add the broth, honey, vinegar, salt, and pepper. Bring to a boii, then reduce to a simmer. Cover and cook for 10 minutes.
Uncover and cook for another 8-12 minutes. The carrots should be tender and the liquid should be mostly gone, and what is left should be the consistency of syrup.
Remove from heat. Add the butter and turn to coat. Add additional salt or pepper as needed. Serve immediately.
Tags Copycat
Cost: $3.12 ($0.78 per serving)
Source: http://www.dessertnowdinnerlater.com/honey-glazed-carrots/
Notes
We didn't cook it hot enough - it wants a full boil and the simmer should be fairly vigorous. It took almost twice as long to cook as we expected as a result.