Sweet and Tangy Buttery Baby Carrots Recipe Is A Delicious Quick-Fix Side
With just a handful of ingredients, this dish is a breeze to toss together
I always keep a bag of carrots on hand. They make a great addition to soups, stews and salads. But this humble vegetable can also make a terrific side dish on its own. Take this Buttery Baby Carrots recipe. It speeds to the table in practically no time. Plus, we have a test kitchen trick that really makes it shine.
Carrots sometimes have a reputation for being boring or bland. That’s why we decided to simmer the brightly colored veggie in a mixture of orange juice and chicken broth. As the liquid reduces it infuses the carrots with subtle tang and creates a sweet-savory glaze that ensures they turn out extra irresistible. If you can’t find baby carrots, simply cut regular carrots crosswise into 2″ pieces, then cut each piece in half lengthwise (if pieces are still large, cut in half lengthwise). Give this tasty a side a try and let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. butter
- 1½ lbs. baby carrots, trimmed, peeled
- 1/2 cup orange juice
- 1/2 cup low-sodium chicken broth
- 1 Tbs. sliced fresh mint
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Lemon or orange zest strips (optional)
Instructions
PrintIn 12" nonstick skillet, melt butter over medium heat; add carrots, orange juice, broth, mint, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover; cook 10 min. Uncover; cook until liquid is reduced by half and carrots are tender, about 5 min. Transfer to serving plate. If desired, sprinkle with zest strips.
Nutrition
- Calories: 85
- Fat: 4 gram
- Saturated Fat: 2 gram
- Protein: 1 gram
- Carbohydrate: 12 gram
- Fiber: 3 gram
- Cholesterol: 10 mg
- Sugar: 7 gram
- Sodium: 262 mg
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