Glazed Carrots with Rosemary |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 13 |
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Caramelizing carrots results in a sweet and buttery side dish that even folks not fond of vegetables will favor. Fresh rosemary adds the finishing touch.—Helen Faddis, Gloucester, Massachusetts Ingredients:
4 pounds medium carrots, cut into 1/2-inch slices |
6 cups chicken broth |
1/2 cup white wine or additional chicken broth |
2 teaspoons salt |
1/2 cup butter, cubed |
1/4 cup packed brown sugar |
2 tablespoons plus 2 teaspoons lemon juice |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
1 teaspoon white pepper |
Directions:
1. In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid.
2. Add the remaining ingredients. Cook and stir over low heat until glazed and heated through. Yield: 13 servings (1/2 cup each).
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