I made this for my boys tonight because I am dieting. I took a bite and thought it was very good for how simple it is to make. I did not use chicken stock because I always hate to waste the rest of the can and I don't have plans to use any more this week. I simply used water instead and again it is pretty good. Will the kids eat it....who knows, that changes from day to day anyways.
Honey-Glazed Carrots with Cumin
Yield: 8 Servings
Recipe from
More From Allyou
Nutritional Information
Amount per serving
- Calories: 118
- Fat: 4g
- Saturated fat: 2g
- Protein: 2g
- Carbohydrate: 21g
- Fiber: 5g
- Cholesterol: 8mg
- Sodium: 330mg
Ingredients
- 3 pounds peeled, sliced carrots
- 2 tablespoons unsalted butter
- 3/4 cup low-sodium chicken broth
- 2 tablespoons honey
- 1 teaspoon cumin
Preparation
- Place 3 lb. peeled, sliced carrots and 2 Tbsp. unsalted butter in a large skillet. Pour in 3/4 cup low-sodium chicken broth and add 2 Tbsp. honey, 1 tsp. cumin, salt and pepper. Bring to a boil over high heat. Reduce heat to mediumlow, cover and cook until carrots are slightly softened, 7 minutes. Uncover, increase heat to high and boil until most of liquid has evaporated and carrots are shiny and glazed, 10 to 12 minutes. Season with additional salt and pepper.
Honey-Glazed Carrots with Cumin Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: All You
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