Maple-Glazed Carrots: Difference between revisions
From Recipes
Jump to navigationJump to search
New page: {{RecipeSummary |PrepTime=20 min |CookTime=~15 min |Source=[http://www.startribune.com Star Tribune] |Yield=4 servings |Rating=Tasty }} === Ingredients === * 1 can (14.5 oz) fat-free chick... |
No edit summary |
||
| Line 4: | Line 4: | ||
|Source=[http://www.startribune.com Star Tribune] | |Source=[http://www.startribune.com Star Tribune] | ||
|Yield=4 servings | |Yield=4 servings | ||
|Rating= | |Rating={{Very Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
Latest revision as of 16:57, 16 December 2021
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~15 min |
| Source | Star Tribune |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1 can (14.5 oz) fat-free chicken broth
- 1 lb peeled baby carrots
- 1/4 c maple syrup
Preparation
Heat broth over high heat to a boil. Slice carrots in half lengthwise. When broth boils, add carrots. Cover and cook for 4 minutes. Uncover and boil 8-9 minutes more or until carrots are crisp-tender.
Using slotted spoon, spoon carrots into serving dish. (Discard remaining broth.) Add maple syrup; stir to coat. Serve.
