Honey Rosemary Braised Carrots

25 mins
Serves 1
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Directions

  1. 1Start off with peeled whole carrots.
  2. 2Add butter to a pot over medium heat.
  3. 3Add the carrots to the pot.
  4. 4Season with salt.
  5. 5Cover the pot with a lid to steam for 3 minutes.
  6. 6Stir in honey.
  7. 7Stir in chicken stock.
  8. 8Add rosemary.
  9. 9Cover and simmer for about 10 minutes on low to cook the carrots through.
  10. 10Remove the lid and simmer for another 5 minutes until the sauce has thickened and coats the carrots with a glaze.
  11. 11Transfer the braised carrots to a serving plate.
  12. 12Chop the hazelnuts for a nice crunch.
  13. 13Top with hazelnuts.

Ingredients

  • 3 tbsp butter
  • 2 lbs carrots, peeled and whole
  • to taste salt
  • 0.25 cup honey
  • 2 sprigs rosemary
  • 1 cup chicken stock
  • 0.25 cup hazelnuts, chopped

Equipment

potlidtongschopping boardknife

Tips

  • Braised carrots are better than roasted carrots.
  • Salt as you go.