Tuesday, March 26, 2013

How about Roasted Glazed Carrots as a side?


Carrots are a favorite vegetable of ours and when I saw this recipe for glazed carrots I had to copy it for future use.  I think this recipe would be a nice addition to chicken, turkey or even ham. 








M.J.


2 T. peanut oil
4 to 5 large peeled carrots, cut into 1 to 2 inch pieces
kosher salt and freshly ground pepper
2 T unsalted butter
2 sprigs rosemary
2 T honey

Heat a large skillet over medium heat.  Add oil then carrots and season with salt and pepper.  Cook tossing the carrots so they color on all sides, about 5 minutes.  Add the butter, rosemary and honey.  Continue cooking until the carrots are tender, about 5 minutes more.  Serve
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