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Braised Carrots with Fresh Herbs

Braised Carrots with Fresh Herbs
Braised Carrots with Fresh Herbs
This healthy recipe comes from NDSU Extension Service.


1 pound small carrots or carrot logs
1 c. canned beef broth
1 tsp. honey
1 Tbsp. butter or margarine
2 Tbsp. fresh parsley, chopped (or use 1 Tbsp. dried)


Wash, scrub and peel carrots. Cut carrots into logs 2 to 3 inches in length. If using small tapering carrots, cut the tapering end off, then cut the upper portion in half or quarters so that all of the pieces are about the same size in diameter. If using store-bought carrots, buy carrots with bright green tops, which is an indication of freshness. In a medium saucepan, bring beef broth to a boil, add carrots, honey, butter and parsley. Cover and simmer for four to five minutes. Remove carrots to a warm plate and reduce liquid to a light glaze by continuing to simmer for 15 to 20 minutes longer. Return carrots to pan and toss in the thickened liquid.

Makes four servings. Each serving has 60 calories, 3 grams (g) of fat, 9 g of carbohydrate, 2 g of protein, 2 g of fiber and 350 milligrams of sodium (15 percent of the daily recommendation).

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