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Honey Herb Carrots

Honey Herb Carrots

This colorful side dish of savory yet sweet, buttery herbed carrots is easy to prepare and an impressive addition to the holiday table.

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Serves 8

Prep time 20 minutes

Cook time 15 minutes

Ingredients

  • 3 Tbsp. unsalted butter
  • 1 cup College Inn® 40% Less Sodium Chicken Broth
  • 2 Tbsp. honey
  • 1 tsp. finely chopped fresh thyme leaves
  • 1 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 1/2 lb. medium carrots, peeled and cut into 4-inch-long, 1/4-inch-thick matchsticks or sliced on the bias into 1/4-inch-thick pieces
  • 3 Tbsp. finely chopped parsley, divided

Directions

  1. Melt butter over medium heat in a large nonstick skillet. Add broth, honey, thyme, salt and pepper; stir to combine. Add carrots.
  2. Increase heat to medium-high and bring to a simmer. Cover the pan most of the way, leaving it open a crack, and simmer 6 to 7 minutes until carrots are tender-crisp.
  3. Uncover the pan and continue to cook 2 to 3 minutes, stirring occasionally, until most of the broth has evaporated and the carrots are tender, glossy and lightly glazed. Remove from heat and stir in 2 Tbsp. parsley. Transfer to a serving bowl or platter and sprinkle with remaining 1 Tbsp. parsley.

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