Author Notes
Quick and easy, this colorful carrot side dish is sure to please everyone on Thanksgiving. The multi color carrots are a nice change from the usual carrots. —LazizaBites
Ingredients
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2 pounds
multi color carrots, peeled and trimmed
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1/2 cup
water
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2 tablespoons
butter
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1 tablespoon
honey
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1 tablespoon
agave nectar
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1 pinch
sea salt
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Handful
walnuts (optional)
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1 tablespoon
chopped parsley
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Balsamic Glaze (for drizzling)
Directions
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Place carrots in a large saute pan with the water, over high heat.
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Add butter, honey, and agave nectar to the pan. Bring to a boil.
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Turn heat to med- low, and cover the carrots.
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Cook for about 12 -14 minutes, giving the pan a shake once in awhile to let carrots evenly glaze. The butter/agave/honey will start to caramelize as the carrots become softer. Add water if needed.
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Turn off heat, and sprinkle a little sea salt over carrots, then drizzle carrots with balsamic glaze.
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Garnish with parsley and walnuts, and serve.
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