Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.

Cynthia Nims
Recipe by Cooking Light January 2011

Gallery

Credit: David Prince; Styling: Leslie Siegel

Recipe Summary

total:
28 mins
Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook carrots in boiling water for 8 minutes or until tender. Drain well.

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  • 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.

Nutrition Facts

94 calories; fat 3.3g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.6g; protein 3g; carbohydrates 14.3g; fiber 4.2g; cholesterol 6mg; iron 0.7mg; sodium 255mg; calcium 54mg.
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