Glazed Carrots with Rosemary Recipe

Glazed Carrots with Rosemary Recipe photo by Taste of Home

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Caramelizing carrots results in a sweet and buttery side dish that even folks not fond of vegetables will favor. Fresh rosemary adds the finishing touch.—Helen Faddis, Gloucester, Massachusetts

This recipe is:

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Diabetic Friendly

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Glazed Carrots with Rosemary Recipe

Prep/Total Time: 30 min.

Yield: 13 Servings

10 20 30

Ingredients

4 pounds medium carrots, cut into 1/2-inch slices
6 cups chicken broth
1/2 cup white wine or additional chicken broth
2 teaspoons salt
1/2 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon white pepper

Directions

In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid.
Add the remaining ingredients. Cook and stir over low heat until glazed and heated through. Yield: 13 servings (1/2 cup each).

Nutritional Facts 1/2 cup equals 137 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 202 mg sodium, 18 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Glazed Carrots with Rosemary in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p112