Bring carrots, salt, honey and chicken broth to boil, covered, in a 12" nonstick skillet over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons (1 to 2 minutes). Add butter, fresh thyme and lemon zest to skillet, toss carrots to coat and cook, stirring frequently until carrots are completely tender and glaze is light gold (about 3 minutes. Off heat, add lemon juice, toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 158 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 487.7mg | 17 % | |
Potassium 388.6mg | 10 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 14.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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