Prep 5 mins
Cook 15 mins
A great simple side dish that's good any time of year. The liquid is cooked down to a flavorful glaze that tastes great on pork chops or ham. endless possibilities! The carrots should be partially steamed or 'cooked' so they are tender but still firm.
- 4 tablespoons butter
- 2 lbs baby carrots, partially steamed
- 1 1⁄2 cups apple juice or 1 1⁄2 cups apple cider
- 1⁄4 cup honey
- 1⁄2 teaspoon chopped fresh dill
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- Melt butter in a large nonstick skillet over medium-high heat. Add carrots to the skillet and simmer about 2-3 minutes.
- Add apple juice, honey, and dill. Bring to a boil. Reduce the heat and simmer about 15 minutes or until carrots are tender and liquid is reduced to a glaze, stirring occasionally. Season to taste with salt and pepper.
Great side dish. I halved the recipe for 2 of us, but wish I had made more. The liquid took a little longer for me to get to the glaze consistency but was quite yummy when it was finished. I would think that adding a little bit of fresh mint would be good with these too. Thanks 2Bleu for a nice and easy side dish.
Great side dish! A little sweet and a little tang! I did half of the sauce with only 20 carrots and cooked it down. We love cooked carrots and this was no exception! Thanks, 2Bleu!
This was just ok. I would have definitely used more than 20 carrots, as there was a lot of liquid. I thought it was a little sweet.