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Honey Glazed Carrots

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Honey Glazed Carrots make a great side dish during the week or an addition to your Thanksgiving meal.  Carrots are cooked with butter, vegetable broth and finished off with a glaze of honey and fresh flat leaf Italian parsley making them sweet and flavorful. 

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Happy Halloween!

Sorry today’s post is not more festive but things have been completely crazy around here with the move.  I haven’t had a lot of free time to do fun recipes so as a result a lot of what I am sharing are recipes I am making for my family already.

Luckily in between the craziness we have made it outside to enjoy the nice fall weather. Andrew loves playing with the leaves!

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This recipe for Honey Glazed Carrots is one of my family’s favorite ways to eat carrots and a go to recipe when I am struggling to get dinner on the table.  Both of my children gobble these up and go back for more.

I really like the sweet flavor that the honey adds along with the fresh flat leaf Italian parsley.  In this recipe I start by sautéing the carrots in a small amount of butter which helps add flavor and then I cook the carrots the rest of the way in a vegetable broth.

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This is another good recipe to use on Thanksgiving day if you are looking for side dish ideas.  At our Thanksgiving table we usually have a few vegetable options and these carrots are simple to make and packed with flavor.

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Honey Glazed Carrots

Honey Glazed Carrots

Yield: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Honey Glazed Carrots make a great side dish during the week or an addition to your Thanksgiving meal. Carrots are cooked with butter, vegetable broth and finished off with a glaze of honey and fresh flat leaf Italian parsley making them sweet and flavorful.

Ingredients

  • 1 lb. carrots, peeled and cut into coin sized rounds
  • 2 Tablespoons butter
  • Dash of salt and pepper
  • 1/2 cup vegetable both (or chicken broth)
  • 1 Tablespoon honey
  • Small bunch of Italian flat leaf parsley, chopped

Instructions

  1. In a medium sized pan heat the butter over medium heat until melted. Add the carrots to the butter, sprinkle with salt and pepper and sauté over medium-high heat for 5 minutes stirring occasionally.
  2. Stir in the vegetable broth, cover and bring to a boil. Once boiling turn heat to medium and let cook for 5 minutes.
  3. Remove the cover and let almost all of the liquid cook off.
  4. Remove from heat and mix in the honey and parsley. Serve warm on a platter.

Notes

I like my carrots to have a little juice from the broth to mix with the honey and create a nice coating. If you prefer less broth then take the vegetable broth down to 1/4 cup.

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It looks so mouth-watering...

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Would taste nice with grilled kale.

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Yes it would!

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