Carrots love a honey glaze, and children usually love carrots. Baby-cut carrots may be substituted here.
- 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.
From chef-owner Todd Gray of Equinox restaurant.
Tested by Bonnie S. Benwick.
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