Total TimePrep/Total Time: 30 min.
Makes12 servings (3/4 cup each)
- 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.
Nutrition Facts3/4 cup: 153 calories, 8g fat (5g saturated fat), 20mg cholesterol, 242mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 1g protein.
Nov 25, 2016
Followed the recipe to the letter and didn't like it at all. It smelled and tasted weird. The problem was probably in the reduction. It took forever to reduce and by the time I had a little over 1/2 cup, it was almost caramel. I think 1/2 cup honey was too much. I had my husband taste them before I dumped them, and he had the same reaction.
Jan 5, 2015
This was odd tasting.
Sep 14, 2014
These carrots are wonderful! I diced some of my home-grown carrots instead of using baby carrots, and cut the recipe by two-thirds since it's just my husband and me. The recipe was so easy to prepare and absolutely delicious!
Jan 2, 2014
Easy & very good!
Sep 9, 2012
I was very surprised with how easy this dish was to make but pleasantly surprised with how great it tasted. If you enjoy a recipe that allows you to indulge in the fresh taste of baby carrots then this will be a hit at the dinner table.
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