CIDER-GLAZED CARROTS

Serves 4

1 pound baby carrots, peeled

2 cups apple cider

2 tablespoons butter

2 tablespoons honey

1/2 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 tablespoon minced, fresh parsley

Cut larger carrots in half on a diagonal, if necessary, so that all carrots are approximately the same size. In a saucepan over medium heat, bring cider, butter, honey, salt and pepper to a boil and add carrots. Cook 5 minutes or until just beginning to soften; remove with slotted spoon. Bring cider mixture back to a boil and cook 5 minutes to thicken glaze. Remove from heat. Two minutes before serving, reheat carrots in sauce, tossing frequently. Serve garnished with parsley.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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