Provided by Campbell's Kitchen
Heat the carrots, broth, honey and brown sugar in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 25 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.
Stir the orange juice, butter and parsley in the saucepan. Cook until the mixture is hot and bubbling.
This recipe has been added to the following public cookbooks:
Roxann's Greatest meals,
Summer Veggies,
Big Rick,
rose's cookbook,
Kaci's Vegetable Sides Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | WorldTvlr7
01/10/09 07:14 PM | pretty easy and goodMy 4yr old and husband both loved it. ;) I'd probably add a little more brown sugar, since I didn't feel it really glazed. I used just a small bag of the mini-carrots which added to the ease of the recipe. |
| ★ ★ ★ ★ ★ | April
11/19/08 10:36 AM | cocoa08simply goodness. |
1 - 2 of 2 Reviews
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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