Glazed Carrots with Candied Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chestnuts are also available canned and can usually be found on the baking aisle of your market. Ingredients:
5 tablespoons brown sugar, divided |
4 teaspoons butter, divided |
1 cup coarsely chopped bottled chestnuts |
2 teaspoons vegetable oil |
4 cups baby carrots (about 1 pound) |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh parsley |
1/4 teaspoon salt |
Directions:
1. Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.
2. Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently. Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.
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