Braised carrots for a taco meatloaf bowl
Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!
Servings: 2 people
Ingredients
- 1 tablespoon unsalted butter
- 2 large carrots or 4 medium carrots, peeled and cut into ½" rounds
- ~¼ cup chicken or vegetable broth
- 1 tablespoon honey
- ¼ teaspoon dried thyme
- ¼ teaspoon salt plus more to taste
Instructions
- Melt the butter over medium-low heat in a lidded saute pan large enough to hold the carrots in a single layer.1 tablespoon unsalted butter
- When the butter has melted, add the carrots and saute for 5 minutes, stirring occasionally.2 large carrots or 4 medium carrots, peeled and cut into ½" rounds
- Add the broth (it should come about halfway up the sides of the carrots), honey, thyme, salt, and pepper. Cover and cook at a simmer until the carrots can be pierced easily with a fork. If the pan has dried before this has happened, add a little bit of water and continue braising. If liquid remains in the pan when the carrots are done, remove the lid and continue cooking for a few minutes until the pan is nearly dry.~¼ cup chicken or vegetable broth, 1 tablespoon honey, ¼ teaspoon dried thyme, ¼ teaspoon salt