Dinner Sides: Honey-Glazed Carrots
These dressed up carrots are fancy enough to offer at a dinner party but simple enough to accompany the most humble of weeknight meals. We found them to be a fresh take on an old classic.
Choosing a dinner side can be tricky – you want it balanced and not overpowering to your main dish. I get that. Here in the store we love to take a bit of time and cook periodically, it’s good for our staff to shake up their day and a great way to show everyone just what can be accomplished when you have the right tools. I love the idea of having a quick reference guide of sides that are effortless and delicious. These honey-glazed carrots are so simple and effortless. I definitely recommend them for any occasion.
We modified a Mark Bittman recipe from How to Cook Everything, 10th Ed here because we just loved this local golden honey (from Carlisle, MA) when we went ingredient shopping. The sweet earthiness of the carrots lends itself just beautifully to the honey and salt in the recipe – not overly sweet but definitely a crowd pleaser.
Adapted from Mark Bittman’s How to Cook Everything, 10th Ed
- 1 lb Carrots, peeled and cut into 1/4″ coins
- 2 Tbs Butter or Extra Virgin Olive Oil
- 3 Tbs Honey
- 1/3 cup Water
- Salt and Pepper, to taste
- Chopped Parsley or Scallions (optional), for garnish
- Combine the carrots, honey, and butter or oil in an 8″ saute pan. Sprinkle with salt and pepper. Add water.
- Bring to a boil and simmer for 10 mins, covered, until the liquid is mostly gone.
- Uncover and boil off the remaining liquid.
- Place the carrots in a serving dish, drizzle with remaining pan run-off. Sprinkle fresh parsley on top