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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I have prepared carrots just about every way in the world, but this is the one recipe I consistently come back to. My family asks for these regularly. Ingredients:
2 lb of baby carrots, scrubbed. |
1 medium onion, chopped. |
1 1/2 cups of chicken stock. |
2 tablespoons of parsley, chopped. |
1 1/2 tablespoons of honey. |
1 tablespoon of butter. |
1/2 teaspoon of thyme. |
Directions:
1. In a suitably sized skillet, melt the butter over a medium heat.
2. Cook the chopped onion, stirring, until softened.
3. Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.
4. Stir in the parsley.
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