I had some leftover carrots after making my Mediterranean Vegetable Pasta so I tried this recipe as a side with my Creamy Mushroom Chicken. The hubs and I ate them up... so yummy and a breeze to make!
Ingredients:
2 Cup Carrots
1/8 cup Maple Syrup
1/3 Cup Water
1 Tbsp Butter
Salt to taste
Directions:
In a skillet, combine ingredients. Bring to a boil. Reduce heat and simmer until carrots are tender and liquid has reduced to a glaze, about 12-15 minutes. If carrots are tender before liquid has thickened, uncover, increase heat to medium-high, and cook until liquid forms a glaze.
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