|Nutritional Guidelines (per serving)|
Try serving this vegetable and fruit mélange with Roasted Lemon Rosemary Chicken.
- 2 tablespoons butter
- 1/3 cup water
- ½ cup apple cider
- ¼ teaspoon cinnamon
- 3/4 lb carrots (sliced crosswise into 1/3-inch pieces)
- 2 cups apples (chopped)
Melt the butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown; remove pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return the skillet to the stovetop over medium heat.
Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently, for 10 minutes. Add a small amount of water to the carrots, if necessary. Stir the apples into the skillet and cook for 5-7 minutes, until the apples and carrots are tender.