Herb-Glazed Carrots

Photo: David Prince; Styling: Leslie Siegel
This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Total: 28 Minutes

Nutritional Information

Calories 94
Fat 3.3 g
Satfat 0.6 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 14.3 g
Fiber 4.2 g
Cholesterol 6 mg
Iron 0.7 mg
Sodium 255 mg
Calcium 54 mg

Ingredients

18 ounces baby carrots, peeled and halved lengthwise
2 teaspoons olive oil
2 tablespoons Chicken Glace
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh chives
1 teaspoon minced fresh tarragon

Preparation

1. Cook carrots in boiling water for 8 minutes or until tender. Drain well.

2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrots; cook 1 minute. Add Chicken Glace, salt, and pepper; cook 3 minutes. Stir in parsley, chives, and tarragon.

Note:

Cynthia Nims,

January 2011