The sweetness of these
herbed carrots is perfect along side roasted meats such as 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
- 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.
Recipe provided courtesy
of Pork, The Other White Meat.
