The flavorful sweetness of herbed carrots is perfect along side roasted meats.
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.
Makes 6 servings.
Time-Saving Tip: Substitute baby carrots for sliced carrots.
Recipe provided courtesy of National Pork Board.