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Honey-Glazed Baby Carrots

Recipe courtesy of Georgia Johnson of The Comfort of Cooking
Yield: 6 servings | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Ingredients

  • 1½-2 lbs. (about 4 cups) baby carrots
  • 2 cups water
  • 1 cup Holland House® White Cooking Wine
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. honey
  • 2 Tbsp. brown sugar
  • ¼ tsp. nutmeg, freshly ground
  • salt and pepper, to taste
  • parsley, freshly chopped, for garnish

 

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Directions

  1. In a large skillet set to medium heat, add carrots.
  2. Pour water and Holland House® White Cooking Wine over carrots. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 10-15 minutes, or until carrots are tender.
  3. Drain any excess liquid. Place carrots in a separate dish; set aside.
  4. In the same skillet, melt butter over medium-low heat.
  5. Add honey, brown sugar and nutmeg. Cook, stirring, until sugar is dissolved.
  6. Stir in carrots, coating well in butter-sugar mixture. Continue cooking, gently stirring, until carrots are hot and glazed.
  7. Remove from heat and stir in chopped parsley. Serve immediately.

Bold Boost #11: Sauté fresh veggies in 2 Tbsp of olive oil and then finish them off with ½ cup of our Holland House® White Cooking Wine for an easy side.

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