Maple-Balsamic Rainbow Carrots with Feta
These lacquered, multi-coloured gems will wow any dinner guest. A combination of maple, balsamic, butter and savoury broth will make this easy, low-prep side dish the star of the show. Briny feta and crunchy pomegranate and pumpkin seeds jazz up this humble veggie to next-level status.
Directions
- Combine broth, maple syrup, butter, thyme and pepper in a large, deep skillet over medium-high heat. Bring to a boil and add carrots. Reduce heat to medium, cover, and cook, stirring occasionally, for 10-15 minutes or until carrots are just becoming fork-tender.
- Uncover and increase heat to high. Cook, stirring often, until carrots are tender and glaze is thick, 3 to 5 minutes. Stir in vinegar. Cook, stirring, for 1 minute.
- Transfer carrots to serving platter, spooning any glaze over top. Sprinkle with feta, pumpkin seeds, pomegranate seeds and parsley.
Recipe Tips
- If carrots are thicker than about ¾-inch, cut them in half, lengthwise so they all cook evenly.
- Want a vegetarian option? Use Campbell’s Concentrated Vegetable Broth instead.
Recipe Made With
Campbell’s® Concentrated Chicken Broth
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