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.
