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Brandy-Glazed Carrots

 Brandy-Glazed Carrots
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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).
Nutritional Facts: 3/4 cup equals 153 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 242 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g protein.