Glazed Carrots with Marjoram
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 170
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 25
- Sodium
- 357
- Total: 35 min
- Active: 25 min
Ingredients
8 tablespoons unsalted butter
2 shallots, peeled and thinly sliced into rounds
2 pounds carrots, trimmed and cut into 3-inch pieces
4 fresh sage leaves, chopped
1 cup chicken broth
1/4 cup honey
1/4 cup dry white wine
2 tablespoons marjoram leaves, chopped
Kosher salt and freshly ground black pepper
Directions
- In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
- Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.