Herb-Braised Carrots

November 13 00:00 2002 Print This Article
Herb-Braised Carrots

Serves 6


  • 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. Time-Saving Tip: Substitute baby carrots for sliced carrots.
  2. 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.

    Nutritional Information Per Serving:
    100 Calories;
    2 g Protein;
    4 g Fat;
    2 g Saturated Fat;
    170 mg Sodium;
    10 mg Cholesterol;
    15 g Carbohydrates

Source: NPB

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