Braised Carrots

Braised Carrots

Tender carrots simmered in butter and broth until glossy and deeply flavored.

Total 40 min Makes 4 servings Calories 140/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Whole baby carrots braise slowly in a mixture of butter, broth, and a touch of honey until fork-tender and glazed. A finishing sprinkle of fresh herbs brightens the richness, making this a simple side that pairs well with roasted meats or holiday dinners.

Ingredients

  • 1 1/2 pounds carrots, peeled and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 cup chicken broth
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Peel the carrots and cut into 2-inch pieces, halving any thick pieces lengthwise for even cooking.

  2. In a 9-inch skillet over medium heat, melt the butter.

  3. Add the carrots to the skillet and stir to coat with butter.

  4. Pour in the chicken broth, honey, salt, and pepper, and stir to combine.

  5. Bring the liquid to a simmer, then cover and reduce heat to low.

  6. Simmer covered until the carrots are tender when pierced with a fork, about 20 minutes.

  7. Remove the lid and increase heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glaze that coats the carrots, about 5 minutes.

  8. Transfer the carrots to a serving dish and sprinkle with fresh parsley before serving.

Rate this recipe

★ 4.1 (1)

Braised Carrots

Whole baby carrots braise slowly in a mixture of butter, broth, and a touch of honey until fork-tender and glazed. A finishing sprinkle of fresh herbs brightens the richness, making this a simple side that pairs well with roasted meats or holiday dinners.

40 min 4 servings 140 cal

Ingredients

  • 1 1/2 pounds carrots, peeled and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 cup chicken broth
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Peel the carrots and cut into 2-inch pieces, halving any thick pieces lengthwise for even cooking.

  2. 2

    In a 9-inch skillet over medium heat, melt the butter.

  3. 3

    Add the carrots to the skillet and stir to coat with butter.

  4. 4

    Pour in the chicken broth, honey, salt, and pepper, and stir to combine.

  5. 5

    Bring the liquid to a simmer, then cover and reduce heat to low.

  6. 6

    Simmer covered until the carrots are tender when pierced with a fork, about 20 minutes.

  7. 7

    Remove the lid and increase heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glaze that coats the carrots, about 5 minutes.

  8. 8

    Transfer the carrots to a serving dish and sprinkle with fresh parsley before serving.