Glazed Carrots with Rosemary Recipe

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Glazed Carrots with Rosemary Recipe
Glazed Carrots with Rosemary Recipe photo by Taste of Home
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Glazed Carrots with Rosemary Recipe

Read Reviews
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Publisher Photo
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
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1/2 cup: 137 calories, 7g fat (4g saturated fat), 19mg cholesterol, 202mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. Add the remaining ingredients. Cook and stir over low heat until glazed and heated through. Yield: 13 servings (1/2 cup each).
Originally published as Glazed Carrots with Rosemary in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p112

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Reviews forGlazed Carrots with Rosemary

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keverwann User ID: 1807985 111323
Reviewed Nov. 22, 2010

"This was OK, nothing special. I don't think my family likes the carrot/rosemary combination either."

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