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Vegetables - Honey-Glazed Carrots

Serves 4.


1 pound carrots, peeled and cut into 3 inch pieces, then quartered
1 Tablespoon honey
1 1/2 teaspoons Dijon mustard
1/2 cup water
1/2 Tablespoon chicken base


Mix the chicken base and water to make a stock. In a large frying pan, combine the carrots, chicken stock, honey and mustard. Cover and cook over medium heat for 10 minutes or until the carrots are tender. Remove the cover and cook over medium-high heat, stirring often, for 5 minutes or until the stock has been reduced to a glaze.

Print Recipe | 1-877-783-7626
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