Honey Nutmeg Carrots



4 to 6 servings



1 tbsp. butter
1/3 cup scallions, finely chopped
1 pkg. (1 lb.) carrots, cut into 1/3-inch thick slices
3/4 cup fat-free reduced sodium chicken broth
2 tbsp. honey
1/8 tsp. ground nutmeg


In a large nonstick skillet, melt butter over medium heat. Add scallions and cook 1 minute, stirring constantly. Add carrots and chicken broth. Cover and simmer 10 to 15 minutes, or until the carrots are tender. Stir in honey and nutmeg. Cook, uncovered, 1 minute, or until any remaining liquid evaporates. Serve warm.

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