Skillet-Roasted Honey Carrots

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Whatcha Need

• 1 pound baby carrots; sliced into similar sizes

• 2 tablespoon olive oil

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 cup chicken broth; low sodium

• 1 tablespoon unsalted butter

• 1 tablespoon garlic chives; finely chopped

• 2 tablespoon flat-leaf italian parsley

• 1 tablespoon organic honey

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How It’s Made

1. Pour the oil in a cast-iron skillet and heat over medium-high heat. 

2. Add in the carrots frequently stirring to caramelize all sides—Cook for 5 to 7 minutes.

3. Season with salt and pepper. 

4. Slowly add in chicken broth being careful not to splash; not it will splatter a little when hitting the hot pan.

5. Continue to cook the carrots until the broth is absorbed.

6. Add in butter, chives, and parsley and stir. Cook until almost tender approximately 5 minutes.

7. Drizzle the carrots with the honey and stir to coat evenly. Let simmer for 3 to 4 minutes until the honey creates a glaze. 

8. Taste test for additional salt or pepper. Remove to a serving dish and enjoy.

Did You Know

~ Baby carrots offer sweetness to any meat-based entree.

~ Carrots are rich in vitamins, minerals, and fiber.