Honey Glazed Carrots:

I came up with the recipe one day after my husband fell in love with a seasonal dish at a local restaurant. Every time we ate there he would ask the waiter if they were on the menu that day with hope in his eyes. And every time for months, he was let down. Womp, womp. So after the 10th time I said to myself one night, pfft, I can make that. But of course I tweaked it.

I have a secret. I don’t like honey. I don’t like the taste. I love what it can do for foods in terms of flavoring, but I don’t want to know it’s there, I don’t want it to be the star, I don’t want to actually taste the honey. Hope that makes sense.

So when I set out to make these sticky and sweet carrots, I knew I needed honey, but I wasn’t going to want it to overpower the carrots.

So I cut the honey in half and supplemented with a little brown sugar, and a pinch of salt and voila – perfectly sticky, sweet carrots, without tasting like a cough drop. (hehe, I’ll stop being mean to honey now).

Ingredients:

6 Large Carrots

½ A Stick Unsalted Butter

½ Teaspoon Salt

¼ Cup Honey

2 Tablespoons Brown Sugar

1 Teaspoon Chopped Parsley or Rosemary

Rinse and peel 6 large carrots

Cut 1/3 of an inch thick pieces and set aside.

 

Directions:

In a large saucepan, melt ½ a stick of unsalted butter over medium heat.

Add your carrots and toss to coat them in the melted butter.

Sprinkle with ½ teaspoon salt.

Spread pieces out so each one is flat on the bottom of the pan.

Saute about 5 minutes then flip and saute on the other side an additional 5 minutes.

Sprinkle on 2 tablespoons brown sugar and ¼ cup honey.

Toss the carrots to combine.

Simmer until fork tender then remove from heat.

Top with finely chopped parsley or rosemary and enjoy.

Tip 1: Make sure you wait until your carrots are 75% cooked to add your sweet ingredients or they’ll burn before your carrots have a chance to cook through.

Tip 2: If you need to make a large batch of these, cut your carrots into thicker pieces, toss in olive oil and salt then roast them in the oven covered with foil on 375 for 20 minutes. Add cubes of butter, honey and brown sugar toss to combine, then bake 10 more min uncovered. Once fork tender, top with finely chopped parsley and enjoy!

Mommi Yolande

Honey Glazed Carrots:

  • 6 Large Carrots
  • ½ A Stick Unsalted Butter
  • ½ Teaspoon Salt
  • ¼ Cup Honey
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Chopped Parsley

I came up with the recipe one day after my husband fell in love with a seasonal dish at a local restaurant. Every time we ate there he would ask the waiter if they were on the menu that day with hope in his eyes. And every time for months, he was let down. Womp, womp. So after the 10th time I said to myself one night, pfft, I can make that. But of course I tweaked it.

I have a secret. I don’t like honey. I don’t like the taste. I love what it can do for foods in terms of flavoring, but I don’t want to know it’s there, I don’t want it to be the star, I don’t want to actually taste the honey. Hope that makes sense.

So when I set out to make these sticky and sweet carrots, I knew I needed honey, but I wasn’t going to want it to overpower the carrots.

So I cut the honey in half and supplemented with a little brown sugar, and a pinch of salt and voila – perfectly sticky, sweet carrots, without tasting like a cough drop. (hehe, I’ll stop being mean to honey now).

Rinse and peel 6 large carrots

Cut 1/3 of an inch thick pieces and set aside.

In a large saucepan, melt ½ a stick of unsalted butter over medium heat.

Add your carrots and toss to coat them in the melted butter.

Sprinkle with ½ teaspoon salt.

Spread pieces out so each one is flat on the bottom of the pan.

Saute about 5 minutes then flip and saute on the other side an additional 5 minutes.

Sprinkle on 2 tablespoons brown sugar and ¼ cup honey.

Toss the carrots to combine.

Simmer until fork tender then remove from heat.

Top with finely chopped parsley and enjoy.

Tip 1: Make sure you wait until your carrots are 90% cooked to add your sweet ingredients or they’ll burn before your carrots have a chance to cook through.

Tip 2: If you need to make a large batch of these, cut your carrots into thicker pieces, toss in olive oil and salt then roast them in the oven covered with foil on 375 for 20 minutes. Add cubes of butter, honey and brown sugar toss to combine, then bake 10 more min uncovered. Once fork tender, top with finely chopped parsley and enjoy!