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

This tasty side dish brings out the best in carrots to create a memorable main dish pairing.

Sara Quessenberry
Recipe by Real Simple November 2008

Gallery

John Kernick; Styling: Marcus Hay

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the CarrotsIn a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the CarrotsBring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

    Advertisement

Nutrition Facts

113 calories; calories from fat 25%; protein 1g; carbohydrates 21g; sugars 13g; fiber 4g; fat 3g; saturated fat 2g; sodium 226mg; cholesterol 8mg.
Advertisement
Advertisement