Jan 23, 2012
Perfect with a variety of meats, this fresh, easy side dish will add some sweetness and lots of colour to your dinner plate. If desired, substitute thinly sliced carrots for the baby carrots or to make this side dish even fancier, use colourful heirloom carrots.
2 pounds baby carrots, peeled, leaving some of green stem attached
3 tbsp. honey
8 tbsp. butter
Splash chicken stock or water
1 sprig thyme or rosemary
Add carrots to boiling, salted water. Blanch until tender crisp, about 3 to 5 minutes. Drain.
Add butter to skillet over medium heat. When butter starts to melt, add carrots, thyme, stock, honey and salt. Sauté until carrots are glazed and tender, about 5 minutes.
Yield: 4 to 6 servings.