Tuesday, October 20, 2009

Honey Sweet Carrots

Makes: 8 servings

2 pounds carrots, peeled, trimmed and cut into narrow 2- to 3-inch sticks or use the scrubbed baby potatoes

2 cups water

1/3 cup honey or brown sugar

1/2 stick butter

¼ cup apple juice

1 teaspoon crushed fresh rosemary

1 teaspoon minced fresh thyme

¼ teaspoon salt

½ cup toasted pecans or cashews

Place carrots in 10-inch skillet with water; cover and bring to a boil. Reduce heat to low and simmer about 8 minutes or until carrots are tender. Drain off water. Add honey, butter, apple juice, rosemary, thyme and salt to skillet. Cook, turning carrots in sauce until glazed and hot, about 6 minutes. Add toasted nuts to garnish.