This carrot recipe, sweetened with just a touch of rich cream and sprinkling of nutmeg, is a fantastic side dish alongside Roasted Lemon Rosemary Chicken. Try making these carrots a day ahead of time, as the flavor develops nicely over several hours and they reheat well.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 8 carrots, sliced crosswise into ¼-inch pieces
- 1/3 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons granulated sugar
- 2 teaspoons dried parsley
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Preparation:
In a medium saucepan, cover the carrots with 1 inch of water and bring to a simmer for 10-12 minutes, until the carrots are tender. Drain the water from the pan and toss the carrots with the remaining ingredients. Over low heat, stir the carrots until the sauce is heated through and serve.
