1 1/2 lbs Baby Carrots (cleaned and peeled)
2 Tbs Butter
2 Tbs Olive Oil
4 cloves Garlic (crushed)
6 sprigs Thyme
1/2 tsp 44 Farms Salt & Pepper Blend
2 Tbs White Wine Vinegar
3/4 c Chicken Stock
1/4 c Pomegranate Seeds
1 Tbs Tarragon (chopped)
1/2 c Greek Yogurt
In a large sauté pan, heat 2 Tbs of butter and oil over medium-high heat.
Once butter is melted, add the carrots, garlic, thyme and salt and pepper. Sauté for about 8 minutes until carrots begin to brown and soften.
Add 44 Farms Wildflower Honey and reduce until thick and bubbly.
Add vinegar and reduce by half.
Add chicken stock and simmer until liquid is slightly thick, about 3-4 minutes.
Serve on a platter with Greek yogurt and garnish with lemon zest, pomegranate seeds and tarragon.
If saute pan is not large enough for whole recipe, simply split recipe in half and make twice. If baby carrots are unavailable, trim large carrots down to 4” x ½” sticks.