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Honey Glazed Carrots with Herbs
Ingredients
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8 medium carrots, peeled and cut diagonally into 1/2-inch slices
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4 shallots, peeled and sliced 1/8 inch thick
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1 tablespoon unsalted butter, cut into small pieces
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1 cup chicken broth
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1/4 cup honey
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1 teaspoon fresh thyme
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salt and pepper, to taste
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2 teaspoons chopped fresh chives or Italian parsley
Preparation
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In a heavy skillet, combine carrots and shallots and dot with butter. In a small bowl, combine chicken broth, honey, thyme, salt and pepper. Pour over carrots.
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Bring to a boil and reduce heat to a gentle simmer. Cover and cook about 15 minutes or until carrots are tender. Remove the carrots with a slotted spoon and set aside.
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Return liquid to medium-high heat and reduce, uncovered, until mixture thickens to a syrupy consistency. Return carrots to skillet and toss to coat with glaze. Garnish with chives or parsley and serve.
