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Glazed Carrots with Rosemary

Name: Glazed Carrots with Rosemary
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 13 servings (1/2 cup each).
Ingredients: 4 pounds medium carrots, cut into 1/2-inch slices; 6 cups chicken broth; 1/2 cup white wine or additional chicken broth; 2 teaspoons salt; 1/2 cup butter, cubed; 1/4 cup packed brown sugar; 2 tablespoons plus 2 teaspoons lemon juice; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 teaspoon white pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

13 servings (1/2 cup each)

Caramelizing carrots results in a sweet and buttery side dish that even folks not fond of vegetables will favor. Fresh rosemary adds the finishing touch.—Helen Faddis, Gloucester, Massachusetts

Glazed Carrots with Rosemary Recipe photo by Taste of Home

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Ingredients

4 pounds medium carrots, cut into 1/2-inch slices
6 cups chicken broth
1/2 cup white wine or additional chicken broth
2 teaspoons salt
1/2 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon white pepper

Directions

In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid.
Add the remaining ingredients. Cook and stir over low heat until glazed and heated through.

Nutrition Facts

1/2 cup: 137 calories, 7g fat (4g saturated fat), 19mg cholesterol, 202mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Glazed Carrots with Rosemary

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