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Honey-braised Carrots

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme. If you like more tang, increase the amount of vinegar to 2 tablespoons.

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This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme. If you like more tang, increase the amount of vinegar to 2 tablespoons.

Servings
3/4-cup serving

Ingredients

  • 6 large carrots, halved and cut into 1/4-inch-thick slices (4 cups)
  • 2 medium shallots, sliced into thin rings (1/4 cup)
  • 1/2 cup honey
  • 1 Tbs. cider vinegar
  • 1/4 cup chopped fresh parsley

Preparation

1. Place carrots and shallots in nonstick skillet, and heat over medium heat. Cook 2 to 4 minutes, or until beginning to brown.

2. Stir in honey, and season with salt and pepper, if desired. Partially cover, and reduce heat to medium-low. Cook 15 minutes, or until carrots are tender. Uncover, stir in vinegar, and increase heat to medium-high.

3. Cook 2 minutes more. Stir in parsley, and serve.

Nutrition Information

  • Serving Size Serves 6
  • Calories 126
  • Carbohydrate Content 33 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 3 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 62 mg
  • Sugar Content 27 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g