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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 3g
  • Carbohydrate: 14.3g
  • Fiber: 4.2g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 255mg
  • Calcium: 54mg

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. 1. Cook carrots in boiling water for 8 minutes or until tender. Drain well.
  2. 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.
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