For those of you serving a more savory Easter entree, pair it with these deliciously sweet glazed carrots for a meal balanced in flavor. Should Easter Sunday this year be dull and gloomy, this side dish will also brighten your table with a gorgeous pop of color.
True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
What You'll Need
- 1 package (16 ounces) peeled and trimmed baby carrots
- 1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 2 tablespoons honey
- 1 tablespoon packed brown sugar
- 2 tablespoons orange juice
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
How to Make It
- Heat the carrots, broth, honey and brown sugar in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 25 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.
- Stir the orange juice, butter and parsley in the saucepan. Cook until the mixture is hot and bubbling.
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