The sweetness of these herbed carrots is delicious aside the Rack of Pork with Parsleyed Crumbs.

10 carrots, peeled and cut into 2-inch pieces on a diagonal

1 cup low-sodium chicken stock

2 stalks rosemary

6 sage leaves, roughly chopped

2 tablespoons butter

1 teaspoon granulated sugar

Salt and pepper to taste

1. Place all ingredients except salt and pepper in a saucepan over low heat.

2. Cover and cook until tender, about 25 minutes.

3. Check for doneness by piercing with a knife or skewer.

4. Discard rosemary stems before serving.

5. Season with salt and pepper to taste.

Serves 6.

Time-Saving Tip: Substitute baby carrots for sliced carrots.

Recipe courtesy of the National Pork Board.


 

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