How To Make Glazed Baby Carrots and Fresh Dill
Sweet and herby, these glazed baby carrots flavored with dill, champagne, and lemon juice are the perfect sides to any kind of grilled meat.
Serves:
Ingredients
- 2tbspextra virgin olive oil
- 2tbspunsalted butter
- 2lbsbaby carrots
- ½cupchicken stock
- 1cupvery dry champagne,or apple cider
- 1tbsplight brown sugar
- 2tbspfresh lemon juice
- 1½tbspfresh dill
- several paper thin lemon slices
- dill sprigs
Instructions
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In a large skillet over medium-high heat, heat the olive oil and butter. Sauté the carrots for about 7 to 9 minutes just until they begin to brown.
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Add the stock and the champagne or cider. Cover and cook over medium heat for about 4 minutes until the carrots are almost tender but still firm.
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Remove the cover, turn the heat to high, and cook for 3 to 5 minutes until most of the liquid has evaporated. Add the sugar and toss gently to coat the carrots and help the sugar dissolve.
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Remove from the heat.
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Add the lemon juice and minced dill and toss well.
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Garnish with lemon slices and dill sprigs and serve.
Nutrition
- Calories: 215.03kcal
- Fat: 9.23g
- Saturated Fat: 3.21g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.42g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 29.56g
- Fiber: 8.47g
- Sugar: 13.11g
- Protein: 3.17g
- Cholesterol: 10.78mg
- Sodium: 152.69mg
- Calcium: 93.66mg
- Potassium: 618.20mg
- Iron: 2.43mg
- Vitamin A: 1078.60µg
- Vitamin C: 83.08mg
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