The Tri-City Herald's Food & Wine section Oct. 15 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Honey-Glazed Carrots
Carrots love a honey glaze, and children usually love carrots. Baby-cut carrots may be substituted here. From chef-owner Todd Gray of Equinox restaurant in Washington, D.C.
Ingredients
2 medium organic carrots, peeled and cut crosswise into 1/4-inch rounds
1 tablespoon olive oil
3/4 cup vegetable broth
2 tablespoons honey
salt
freshly ground black pepper
1/4 cup slivered or sliced almonds, toasted (see NOTE)
Instructions
Combine the carrots, oil, broth, honey and salt and pepper to taste in a medium saucepan over medium heat; heat until barely bubbling at the edges.
Cover and cook for 5 to 7 minutes, stirring once or twice, until the carrots are evenly glazed and fork-tender. Remove from the heat, toss with the toasted almonds and serve immediately.
NOTE: To toast almonds: Cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
4 servings.
NUTRITION Per serving: 164 calories, 4 g protein, 14 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 157 mg sodium, 3 g dietary fiber
From: The Washington Post
Similar stories:
Recipes from November 9, 2011
Recipes from November 9, 2011
Weekly recipes for November 9, 2011
Seeded Glazed Carrots
2 pounds of carrots cut into half-inch chunks 3 tablespoons butter Salt and pepper to taste 1 tablespoon fennel seed 3 tablespoons honey
Recipes from September 14, 2011
Recipes from September 14, 2011
Weekly recipes for September 14, 2011
Honey-Caramelized Peaches with Grouper
Prep: 25 minutes. Cook: 15 minutes. Servings: 4
Chicken Tagine
Chicken Tagine
The Tri-City Herald's Food & Wine section Nov. 16 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Chicken Tagine
Serves 8
Recipe from January 4, 2011
Recipe from January 4, 2011
Weekly recipe for January 4, 2011
Cardamom-Honey Chicken Thigh with New Potatoes
Substitute any root vegetables you like for the potatoes in this recipe. Sweet potatoes, carrots and parsnips are fine choices. You also could skip the vegetables entirely and serve the chicken over egg noodles tossed with the pan sauce made at the end of this recipe. Start to finish: 1 hour 5 minutes (15 minutes active). Servings: 4
Family Meals Matter: Fall in love with family meals
Family Meals Matter: Fall in love with family meals
Love is in the air this week and we're celebrating with family meals! Eating together at home improves nutrition and brings you closer together as a family when you turn off electronics and tune in to each other. This week, we've compiled red or chocolate themed recipes keeping in the spirit of Valentine's Day to help you fall in love with family meals.
Print
Email Story
