Honey-Glazed Carrots with Cilantro
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
- Servings: 4
Source: Everyday Food, January/February 2012
- 6 medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoons dry white wine, low-sodium chicken broth, or water
- 2 tablespoons finely chopped fresh cilantro
In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.