Side Dishes

Honey-Glazed Baby Carrots

A touch of honey and white wine vinegar brings out the natural deliciousness of tender quick-cooking baby carrots.

Yields

6 - 6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 lb. baby carrots tops trimmed
  • 1/2 c. low-sodium chicken broth
  • 2 tbsp. butter
  • 1 tbsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. white wine vinegar
  • 2 tbsp. sliced scallions

Instructions

In large skillet, combine carrots and broth; over medium-high heat, bring to a boil. Cover and cook until carrots are just tender, about five minutes. If necessary, drain off any excess liquid.

Add butter, honey, salt, and pepper to skillet; cook until carrots are tender and glazed, about two minutes, stirring occasionally. Add vinegar and toss until combined. Transfer to serving dish. Sprinkle with sliced scallions.

Per Serving: Calories: 72 Protein: 1 gram Fat: 4 grams (2 grams saturated) Cholesterol: 10 milligrams Carbohydrates: 9 grams Sodium: 301 milligrams Fiber: 2 grams Sugar: 7 grams 

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