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Brandy Glazed Carrots
Brandy glazed carrots - scrumptious baby carrots in a delicious light brandy sauce, perfect side dish to your holiday dinner. Incredibly easy to make and ready in only 20 minutes!
- 2 pounds baby carrots
- ½ cup butter unsalted
- ¼ cup honey
- ¼ cup brandy
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon parsley fresh, chopped for garnish
Cook carrots: In a large skillet, bring ½ inch of water to a boil. Add carrots, cover and cook until carrots are crisp-tender, about 7 to 9 minutes. Drain and set aside.
Make the glaze: In the same skillet, cook butter and honey over medium heat until butter is melted. Stir in the brandy and bring to a boil. Cook until the liquid is reduced to about ½ cup.
Add carrots and finish dish: Add the carrots, parsley and season with salt and pepper. Heath through and serve.
- Store any leftover glazed carrots in an airtight container and refrigerate for 3 to 5 days.
Serving: 1serving | Calories: 191kcal | Carbohydrates: 18g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 163mg | Potassium: 274mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16030IU | Vitamin C: 3.5mg | Calcium: 40mg | Iron: 1.1mg