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.
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.
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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
freshly ground black pepper
1/4 cup slivered or sliced almonds, toasted (see NOTE)
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.
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