Glazed Carrots
Courtesy of Every Day with Rachael Ray
Serve With:
This side dish compliments chicken, beef or seafood.
Servings: 4
This side dish compliments chicken, beef or seafood.
Prep Time: 5 Min.
Cook Time: 25 Min.
What you need:
*1 - 16 oz. bag baby carrots
* 1/4 c. white or rose wine
* 1 Tbsp. cold butter
* 1 Tbsp. chopped fresh herbs (such as parsley, thyme or tarragon)
* pinch salt
* 1/4 c. white or rose wine
* 1 Tbsp. cold butter
* 1 Tbsp. chopped fresh herbs (such as parsley, thyme or tarragon)
* pinch salt
What to do:
1. In a medium skillet, add the carrots and enough wine to cover the bottom of the pan.
2. Cover and cook over medium-low heat, until tender when pierced with a fork, about 20 minutes; (add more wine if needed).
3. Uncover the pan and cook over high heat until most of the wine has evaporated. Turn off the heat and add the butter, herbs and salt; toss to coat.
2. Cover and cook over medium-low heat, until tender when pierced with a fork, about 20 minutes; (add more wine if needed).
3. Uncover the pan and cook over high heat until most of the wine has evaporated. Turn off the heat and add the butter, herbs and salt; toss to coat.