Champagne Honey Carrots

1. 1

   Heat oil and butter in skillet over medium-high heat.

2. 2

   Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.

3. 3

   Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.

4. 4

   Remove from heat, discard thyme.

5. 5

   Stir in salt and pepper.

6. 6

   Transfer to serving bowl and serve warm.

7. 7

   This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.