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Glazed Carrots with Candied Chestnuts

Glazed Carrots with Candied Chestnuts
Need a gluten free, fodmap friendly, and vegetarian side dish? Glazed Carrots with Candied Chestnuts could be an awesome recipe to try. This recipe serves 8. One serving contains 110 calories, 1g of protein, and 3g of fat. It will be a hit at your Easter event. Head to the store and pick up vegetable oil, brown sugar, less-sodium chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil.
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ButterButter
SugarSugar
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2
Add chestnuts; cook 2 minutes or until browned, stirring often.
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ChestnutsChestnuts
3
Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.
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SpreadSpread
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4
Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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5
Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently.
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SugarSugar
6
Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.
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ParsleyParsley
BrothBroth
SaltSalt
DifficultyHard
Ready In45 m.
Servings8
Health Score3
Gluten FreeLow FodmapVegetarian
DietsGluten FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSide Dish
OccasionsEaster
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