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Herb-Glazed Carrots

Photo: David Prince; Styling: Leslie Siegel
Total time 28 mins
Yield 4 servings (serving size: about 1 cup)
This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.

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

Nutrition 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

How to Make It

  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.