These aren't your typical cooked carrots! These flavorful and slightly sweet carrots are a nice light and airy dish that are great on their own or with a slightly heavier meal. That way your guests can fill up on the main course but still have enough room for this great side. They'll be perectly satisfied, when they leave your fabulous dinner party!
1 tablespoon olive oil
2 tablespoons butter
1 small shallot, peeled, minced
1 pound baby carrots
1/2 cup dry champagne
1 tablespoon honey
1/8 teaspoon each salt and pepper
Note: Makes 4 servings
Heat oil and butter in a large skillet over medium-high heat.
Add shallot and carrots and cook, stirring occasionally, until carrots are just tender, about 15 - 20 minutes.
Stir in champagne and honey and cook, stirring occasionally, until liquid reduces to 1/2, about 3-5 minutes.
Remove from heat and stir in salt and pepper. Transfer to a bowl and serve warm.