Honey Glazed Carrots
I am probably one of the worst moms when it comes to the vegetable department. I am really good at cooking dinners, but not so good at making sure we have a vegetable to go with it. This is a great side dish that is minimal fuss & has a hint of sweet that helps the kids eat their veggies. Who doesn’t like sweetened carrots? I loved them!
Honey Glazed Carrots
Yields Servings
Ingredients
- ½ Tbsp extra virgin olive oil
- 1 lb baby carrots, (the smaller they are, the quicker they cook)
- ¾ cup chicken broth
- ⅓ cup honey
- 1 Tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp butter
Instructions
- Heat oil in a skillet over medium-high heat. Add carrots & cook, stirring once, until starting to brown about 2 minutes.
- Add chicken broth, honey, vinegar, salt & pepper. Bring to a boil. Reduce to a simmer, COVER, & cook for 10 minutes.
- Remove lid & cook an additional 7-9 minutes more until carrots are tender, & the liquid is syrupy (almost completely evaporated.)
- Remove skillet from heat, add butter & swirl until melted. Adjust seasonings if needed. Serve hot.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Did you make this?
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Can you make these carrots and freeze them in food saver bags for future use by heating in a microwave
I personally have never used a food saver bag, so it’s hard to say, but I bet it could work.
Is there a way to make these ahead of time and reheat? If so, how would you recommend to reheat the carrots? I would love to double the recipe for an Easter side dish.
You should be able to. I would add a little extra butter and either microwave them, or warm them on the stove until heated through.