Classic Glazed Carrots

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ⅓ cup or 80g

• Butter

  Unsalted

  2 tbsp or 28g

• Carrots

  Raw

  7 medium or 427g

• Honey

  1 tbsp or 21g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Peel carrots.
2. Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.
3. Melt the butter in a saute pan over medium-high heat, then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Saute for 3-4 minutes, then add the honey and pepper (if using) and toss to combine. Add the stock. Cover the pot and cook for another 3 minutes.
4. Uncover the pot and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and serve.