Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
- 3 pounds fresh baby carrots
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1/4 cup brandy
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside.
- In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through. Yield: 12 servings (3/4 cup each).
Originally published as Brandy-Glazed Carrots in Simple & Delicious April/May 2012, p48
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