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Salads - Soups - Sidedishes
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None
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Ingredients |
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1/2 Tbsp extra virgin olive oil
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1 lb baby carrots (the smaller the quicker they cook)
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3/4 cup chicken broth
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1/3 cup honey
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1 Tbsp white wine vinegar
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1/2 tsp salt
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1/4 tsp pepper
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1 Tbsp butter
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Instructions |
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Heat oil in a skillet over medium-high heat. Add carrots and cook,
stirring once, until starting to brown about 2 minutes.
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Add chicken broth, honey, vinegar, salt and pepper. Bring to a boil.
Reduce to a simmer, COVER, and cook for 10 minutes.
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Remove lid and cook an additional 7-9 minutes more until carrots
are tender, and the liquid is syrupy (almost completely evaporated.)
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Remove skillet from heat, add butter and swirl until melted. Adjust
seasonings if needed. Serve hot.
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Originally Submitted
7/30/2013
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You can add this Honey Glazed Carrots recipe to your own private DesktopCookbook.
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