- Yield 8 servings
Here's a healthy vegetable side that kids will love.
- 2 pounds carrots, pared, trimmed and cut into narrow 2- to 3- inch sticks
- 1/3 cup honey
- 1/4 cup (1/2 stick) butter, cut into pats
- 1/4 cup apple juice
- 1 teaspoon rosemary, crushed
- 1 teaspoon thyme
- 1/4 teaspoon salt
- Place carrots in 10-inch skillet with 2 cups water; cover and bring to a boil. Simmer for about 8 minutes or until carrots are tender. Drain water. Add honey, butter, apple juice, rosemary, thyme and salt to skillet. Cook, turning carrots in sauce until glazed and hot, about 6 minutes.