A simple accompaniment for roast chicken.
Recipe information
Yield
Serves 4
Ingredients
1 tablespoon butter
1 16-ounce package peeled trimmed baby carrots
1 cup unsweetened apple juice
1 teaspoon honey
1 tablespoon minced green onion tops
Preparation
Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve.
Nutrition Per Serving
Per serving: calories
109; total fat
3 g; saturated fat
2 g; cholesterol
8 mg
#### Nutritional analysis provided by Bon Appétit
