TheDevineKitchen - Glazed Pan Roasted Carrots

Yield: 4 side servings

At this time of year, our seasonal vegetable selection can be limited. Hurray for carrots as they store well and are always available. Here’s a fun, delicious and easy method of preparing them. The carrots release juices as they cook, and the fat and sugar create a shiny glaze.

Ingredients:

• 4 medium-large carrots, peeled

• 1 tablespoon butter 

• 1 tablespoon honey or 1 teaspoon sugar

• ¼ cup chicken stock or water

• 1-2 teaspoons fresh chopped thyme

• 1/8 teaspoon sea salt

• Fresh ground pepper to taste

• 2 tablespoons fresh chopped parsley

Method:

1. Cut carrots into spears approximately 1/2-inch thick. 

2. In a large flat bottom skillet, melt butter over medium heat (your pan should be large enough to fit carrots in a single layer). Add carrots; drizzle with honey and cook, stirring continuously until all pieces are coated with butter, about 2 minutes.

3. Add stock, thyme and salt; cover and cook until liquid bubbles. Reduce heat to medium-low and gently cook approximately 10 minutes until just tender, adding more liquid if necessary so carrots don’t dry out. 

4. Remove lid and continue to cook until all liquid has evaporated, and your carrots will be glazed! Season with salt and pepper to taste. 

5. Enjoy!