Thursday, December 27, 2012

Carrots with Thyme

This is not your run of the mill heavy syrupy glazed carrots.  Much more flavorful and healthier.  New twist of flavor with the wine and thyme.



1 Pd. Carrots
1 C. Chicken Broth
½ C. White Wine
1 tsp. Dried Thyme
1 Tbsp. Butter
3 Tbsp. Honey
Peel and slice carrots into rounds.  In large skillet combine all ingredients.  Heat carrots to a simmer with the lid on.  Cook until carrots are crisp-tender.  Remove lid and continue to cook until most of the liquid has evaporated and carrots are tenders.