Perfect for the holidays, but easy enough for everyday, these honey-orange glazed carrots are sure to be a hit!
Ingredients
- 2 tablespoons butter
- 1 pound peeled and trimmed baby carrots
- 1 cup Swanson® Chicken Broth or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 2 tablespoons honey
- 1 tablespoon packed brown sugar
- 2 tablespoons orange juice
- 1 tablespoon chopped fresh parsley
Instructions
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Tips
- Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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Step 1
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the carrots and stir to coat Cook for 5 minutes or until the carrots are lightly browned, stirring occasionally.
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Step 2
Add the broth, honey and brown sugar and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.
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Step 3
Stir in the orange juice, remaining butter and parsley. Cook until the mixture is hot and bubbling. Season to taste.
