You can assemble this versatile side dish hours in advance and cook it just before serving. It requires only a few minutes of attention at the end, when the carrots are browning.
- Portion size 6 servings
Ingredients
Method
Cut carrots into 2-inch (5 cm) pieces. In nonstick skillet, combine carrots, 3/4 cup (175 mL) water, oil, thyme, sugar and salt. (Make-ahead: Refrigerate for up to 4 hours.)
Bring to boil; cover and cook over medium heat until carrots are tender and water is evaporated, 10 to 12 minutes. Uncover and cook, shaking pan often, until carrots are glazed and lightly browned, 6 to 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 237 mg
- Protein 1 g
- Calories 57.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 171.0
- Vitamin C 3.0
