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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a great recipe for glazed carrots. I found it in a local newspaper a couple of years ago. Ingredients:
1 tablespoon olive oil |
3 tablespoons butter |
1 shallot, minced |
2 lbs baby carrots |
1 cup dry champagne or 1 cup sparkling wine |
2 tablespoons honey |
1 sprig fresh thyme |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Heat oil and butter in skillet over medium-high heat.
2. Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
3. Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
4. Remove from heat, discard thyme.
5. Stir in salt and pepper.
6. Transfer to serving bowl and serve warm.
7. This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
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