Honey-braised Carrots

Vegetarian Times - Great Food, Good  Health, Smart Living

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme. If you like more tang, increase the amount of vinegar to 2 tablespoons.

Ingredient List

Serves 6

  • 6 large carrots, halved and cut into 1/4-inch-thick slices (4 cups)
  • 2 medium shallots, sliced into thin rings (1/4 cup)
  • 1/2 cup honey
  • 1 Tbs. cider vinegar
  • 1/4 cup chopped fresh parsley


1. Place carrots and shallots in nonstick skillet, and heat over medium heat. Cook 2 to 4 minutes, or until beginning to brown.
2. Stir in honey, and season with salt and pepper, if desired. Partially cover, and reduce heat to medium-low. Cook 15 minutes, or until carrots are tender. Uncover, stir in vinegar, and increase heat to medium-high.
3. Cook 2 minutes more. Stir in parsley, and serve.

Nutritional Information

Per 3/4-cup serving: Calories: 126, Protein: 1g, Total fat: 1g, Saturated fat: 1g, Carbs: 33g, Cholesterol: mg, Sodium: 62mg, Fiber: 3g, Sugars: 27g


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