Honey-Glazed Carrots

The Washington Post, September 24, 2008

• • Course: Side Dish
• • Features: Fast, Kid-Friendly

Summary:

Carrots love a honey glaze, and children usually love carrots. Baby-cut carrots may be substituted here.

4 servings

Ingredients:

• • 2 medium organic carrots, peeled and cut crosswise into 1/4-inch rounds
• • 1 tablespoon olive oil
• • 3/4 cup vegetable broth
• • 2 tablespoons honey
• • Salt
• • Freshly ground black pepper
• • 1/4 cup slivered or sliced almonds, toasted (see NOTE)

Directions:

Combine the carrots, oil, broth, honey and salt and pepper to taste in a medium saucepan over medium heat; heat until barely bubbling at the edges.

Cover and cook for 5 to 7 minutes, stirring once or twice, until the carrots are evenly glazed and fork-tender. Remove from the heat, toss with the toasted almonds and serve immediately.

NOTE: To toast almonds:

Cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.

Recipe Source:

From chef-owner Todd Gray of Equinox restaurant.

164 calories, 10g fat, 1g saturated fat, n/a cholesterol, 157mg sodium, 14g carbohydrates, 3g dietary fiber, n/a sugar, 4g protein.