Friday, March 25, 2011

Glazed Carrots

It's 7:00 p.m. The family is gathering at the table and the roast beast is ready to be sliced. And you have no vegetable ready to feed your family.

Am I the only one who's been in this situation? Please, tell me I'm not alone.

The side dish is far too often an afterthought. I'm as guilty as the next gal of warming up a bowl of peas in the microwave. (I do have a thing for frozen peas, by the way. So sweet and good.) But plan just 5 minutes ahead, and you can whip up these delicious glazed carrots.  If slicing and dicing doesn't fit your timetable for the evening, just toss some baby carrots in the pan and increase the cooking time a bit.

But even if you don't have time to make these carrots, just savor dinner with the ones you love. That's what's most important.

Glazed Carrots
Serves: 4

1/5 pounds carrots, peeled and sliced into 1/4" coins
1/2 cup low sodium chicken broth
1 tablespoon honey
1 tablespoon butter
1 teaspoon lemon juice
Salt and pepper

In a large skillet, bring the carrots and chicken broth to a boil. Cover and simmer over medium heat for 5 minutes. Uncover, increase the heat to high, and boil about 2 minutes.
Stir in honey and butter and continue to boil until the carrots are tender and gazed, about 3 minutes. Turn off the heat and stir in lemon juice. Season with salt and pepper. (Sprinkle with chopped parsley if you happen to have some on hand.)

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