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The sweetness of these herbed carrots is delicious aside the Rack of Pork with Parsleyed Crumbs.

Herb-Braised Carrots

10 carrots, peeled and cut into 2-inch pieces on a diagonal
1 cup low-sodium chicken stock
2 stalks rosemary
6 sage leaves, roughly chopped
2 tablespoons butter
1 teaspoon granulated sugar
Salt and pepper to taste

1. Place all ingredients except salt and pepper in a saucepan over low heat. Cover and cook until tender, about 25 minutes. Check for doneness by piercing with a knife or skewer. Discard rosemary stems before serving. Season with salt and pepper to taste.

Serves 6.

Time-Saving Tip: Substitute baby carrots for sliced carrots.

Nutrition Facts
Calories 100 calories
Protein 2 grams
Fat 4 grams
Sodium 170 milligrams
Cholesterol 10 milligrams
Saturated Fat 2 grams
Carbohydrates 15 grams

Recipe provided courtesy of Pork, The Other White Meat.