This quick, easy, and healthy autumn dish is perfect for the busy holiday season. Carrots are a great vegetable to enjoy in the fall months, and this sweetly glazed side dish goes great with a variety of proteins and entrees. Also, you can learn more about carrots in this month's featured ingredient from dietitian Ellen Dixon.
Honey & Garlic Glazed Carrots
By Chef Andrew Coates
2 pounds baby carrots
5 tablespoons butter
4 garlic cloves, minced
2 tablespoons honey
Sea salt, to taste
1 tablespoon chopped chives
Wash the carrots and set aside.
In a large nonstick skillet, melt butter over medium heat. Add the carrots and sauté for 5 to 10 minutes or until caramelized. Add garlic and cook for 1 minute. Remove from heat and stir in the honey.
Place on serving platter. Season with sea salt and garnish with chopped chives.