Glazed Carrots with Candied Chestnuts

Glazed Carrots with Candied Chestnuts
Photo by Karry Hosford


  • ¼ cup fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • 4 teaspoons butter, divided
  • 1 tablespoon chopped fresh parsley
  • 5 tablespoons brown sugar, divided
  • 2 teaspoons vegetable oil
  • 4 cups baby carrots (about 1 pound)
  • + 1 more ingredients
    • 1 cup coarsely chopped bottled chestnuts

Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.Heat 2 teaspoons...

View full recipe at My Recipes


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