Glazed Carrots Almondine
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Yield
Serves 4 (serving size: 1/2 cup)
Traditional versions of glazed carrots can include up to 2/3 cup sugar. Our re-imagined version delivers all the classic flavor with just a tablespoon of honey and a dash brandy. If you’d like to keep this dish kid-friendly, substitute apple cider vinegar for the brandy. Be sure to stir frequently during the last few minutes of cooking to ensure maximum glazed goodness.
Ingredients
- 2 cups thinly sliced carrots
- 1/4 cup water
- 1 tablespoon brandy
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted slivered almonds
Nutritional Information
- Calories 115
- Fat 6g
- Satfat 2g
- Unsatfat 4g
- Protein 2g
- Carbohydrate 12g
- Fiber 3g
- Sugars 8g
- Added sugars 4g
- Sodium 165mg
- Calcium 4% DV
- Potassium 6% DV
How to Make It
Bring thinly sliced carrots and water to a boil in a large skillet over medium-high; cover and reduce heat to low. Cook until just tender, about 6 minutes. Uncover and cook until water evaporates, about 2 minutes. Increase heat to medium-high; add brandy; cook 1 minute. Stir in unsalted butter, honey, fresh thyme leaves, kosher salt, and black pepper; cook, stirring often, until tender, 2 to 3 minutes. Remove from heat; stir in toasted slivered almonds.
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