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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a quick and easy side dish for a busy week night meal. From Firehouse Food. Ingredients:
1 1/2 lbs baby carrots or 1 1/2 lbs carrots, cut into 1/4 inch diagonal slices |
3/4 cup chicken broth or 3/4 cup water |
4 tablespoons butter |
1 1/2 tablespoons brown sugar |
2 tablespoons grated fresh ginger |
1 tablespoon chopped parsley or 1 tablespoon chives |
Directions:
1. Put the carrots, broth, butter, brown sugar, and ginger in a heavy-bottomed saucepan.
2. Cover the pan and cook over medium heat until the carrots are crisp-tender, about 10 minutes.
3. Remove the lid and cook, stirring, over medium-high heat until the liquid reduces to a syrupy glaze that coats the carrots, about 5 minutes.
4. Toss with the parsley and transfer to a serving bowl.
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