Total Time
18mins
Prep 10 mins
Cook 8 mins

Colourful carrots brighten tables any time of year, especially when accented with nuts and honey.

Ingredients Nutrition

  • 8 carrots (about 1-1/2 lb/750 g)
  • 34 cup chicken stock or 34 cup vegetable stock
  • 2 tablespoons liquid honey
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon nutmeg
  • 14 cup sliced almonds
  • 2 tablespoons butter

Directions

  1. Peel carrots; slice on the diagonal.
  2. In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
  3. Cover and cook over medium heat until almost tender, 5 to 7 minutes.
  4. Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
  5. Remove from heat.
  6. Stir in almonds and butter.
Most Helpful

5 5

Annacia these carrots are the bomb. So much flavor, tender and perfectly seasoned. I really enjoyed the nutmeg and honey in this dish. I used vegetable stock and omitted the almonds because of my dh's allergy. These little gems were sooo good, not overly sweet. Thanks for sharing a great way to make my favorite vegetable. Made for NA/ME

5 5

This is going directly into my Best of 2011 Cookbook. My whole family gobbled these carrots right up. The flavor is wonderful and I enjoyed the added crunch from the almonds (I used slivered almonds, since that is what I had on hand). I will make these carrots often! Thank you. :)

5 5

These carrots are great! I had everything I needed and they were really quick and easy to put together.....the only thing, I forgot to add the almonds (left the butter out on purpose to cut fat). But they were great cooked the way I did! Thanks for sharing!