Chestnuts are also available canned and can usually be found on the baking aisle of your market.
5 tablespoons brown sugar, divided
4 teaspoons butter, divided
1 cup coarsely chopped bottled chestnuts
2 teaspoons vegetable oil
4 cups baby carrots (about 1 pound)
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
How to Make It
Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.
Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently. Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.