Cooked in honey, butter and Roasted Vegetable Base, these versatile pan-glazed carrots can be served as a side dish for a simple weekday dinner or a celebration feast.
Recipe tags: vegetable base, easy difficulty, side, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | carrots, peeled and cut in half lengthwise |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 3 Tbsp | honey |
| 2 Tbsp | butter |
| ½ Tbsp | finely chopped fresh thyme |
Directions
Bring 1 cup water to boil in skillet; stir in carrots, Seasoned Vegetable Base, honey and butter. Cover and cook over medium-heat for 5 to 7 minutes or until carrots are slightly tender.
Remove lid; cook, stirring occasionally, for 10 to 12 minutes or until most of the liquid evaporates, and carrots are tender and lightly caramelized with pan juices. Sprinkle with thyme.
Tip: For honey and ginger glazed carrots, add 4 tsp minced fresh gingerroot when cooking carrots.