Glazed Baby Carrots and Fresh Dill

1. 1

   In a large skillet over medium-high heat, heat the olive oil and butter.

2. 2

   Saute the carrots just until they begin to brown, about 7 to 9 minutes.

3. 3

   Add the stock and the champagne or cider.

4. 4

   Cover and cook over medium heat until the carrots are almost tender but still firm, about 4 minutes.

5. 5

   Remove the cover, turn the heat to high, and cook until most of the liquid has evaporated, 3 to 5 minutes.

6. 6

   Add the sugar and toss gently to coat the carrots and help the sugar dissolve.

7. 7

   Remove from the heat.

8. 8

   Add the lemon juice and minced dill and toss well.

9. 9

   Garnish with lemon slices and dill sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.