Get to the root of the matter with these Honey-Glazed Carrots, a sweet and savory side dish for elevated dining.
How many times did your mom tell you to eat more carrots because they were good for your eyesight? As my mom used to say, “have you ever seen a rabbit in glasses?”
And it turns out Mom was right—and wrong. Carrots are good for you: that beta carotene metabolizes into Vitamin A, and they’re also a good source for Vitamin K and Vitamin B6. But, as sad as I am to be a myth buster, carrots don’t actually help you see better. The British developed a “Dig for Victory” campaign during World War II, encouraging people to grow and use carrots. While people on the “Kitchen Front” helped with the war effort, the pilots were faring better on the actual front – mostly because radar improved their vision and success in nighttime battles. But to hide the existence of the technology, the public was told their accurate aim was because of carrot consumption. And so many people bought into the carrot-eyesight story that by 1942, there was reportedly a 100,000-ton surplus of carrots.
So, while this recipe may not make you see better, your dinner table will definitely look better. With a glaze of sweet honey, a pinch of cinnamon, and a sprinkle of parsley, these carrots will be quite a dinnertime showpiece. Serve them up with some Beef Brisket or Chicken, or you can throw in some peas in honor of Forrest Gump: some things just go together, like peas and carrots.
Why You Will Love This Recipe //
Combine honey and cinnamon and you can’t go wrong. They add the sweet to the savory, making this dish a family favorite. The other bonus: they’re easy to make but look and taste gourmet. My favorite kind of recipe!
Ingredients //
- About 1 lb small whole peeled carrots
- 2 tsp honey
- 2 tsp butter
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make // The Steps
Step 1: In a pot, bring water to a boil and add a pinch of salt. Add the small whole peeled carrots and cook for about 5-6 minutes, or until they’re fork-tender. Drain and set aside.
Step 2: In a large frying pan, melt the butter over medium heat. Add the blanched carrots and sauté for 2-3 minutes.
Step 3: Sprinkle the cinnamon over the carrots and toss gently to coat evenly. Carry on cooking for another 2-3 minutes.
Step 4: Drizzle the honey over the carrots and toss to coat. Cook for another 2-3 minutes until you see a shiny glaze.
Step 5: Place the carrots into a serving dish and sprinkle with chopped fresh parsley.
Tip & Tricks for Perfect Honey-Glazed Carrots
- Choose fresh, sweet carrots. And the smaller, the better because they’ll cook more evenly and have a sweeter flavor.
- Don’t overcook your carrots. The honey glaze will adhere best to fork-tender veggies.
- Add the carrots when the butter foam from melting on the stove subsides.
- Fresh parsley garnish will add to the visual presentation and balance the dish’s sweetness.
FAQs
Sure! Swap the small carrots for baby ones and adjust the cooking time accordingly.
Raw and unfiltered honey is always my first choice, but any honey in your pantry will work just fine.
Always! Add nutmeg or thyme or other favorite fall seasonings. Your dish will only thank you!
You could add lemon zest for a nice zing, toasted almond flakes for a satisfying crunch, or a pinch of chili flakes if you’re in the mood for some heat.
Serving Suggestions //
Although some might enjoy a single course of Honey-Glazed Carrots, they’re most often served as a scrumptious side. Serve them with this delicious strip steak or give your turkey something to gobble about. For a vegetarian feast, craft a table with carrots, green beans, and some Kabocha squash.
Make Ahead and How to Store //
You can easily make these carrots ahead of time. Just reheat them in a pan on medium heat or zap them in the microwave, stirring occasionally to heat evenly. Leftovers will last about three days if stored in an airtight container in the fridge.
Honey-Glazed Carrots
Ingredients
- 1 lb small whole peeled carrots
- 2 tsp honey
- 2 tsp butter
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a pot, bring water to a boil and add a pinch of salt. Add the small whole peeled carrots and cook for about 5-6 minutes, or until they’re fork-tender. Drain and set aside.
- In a large frying pan, melt the butter over medium heat. Add the blanched carrots and sauté for 2-3 minutes.
- Sprinkle the cinnamon over the carrots and toss gently to coat evenly. Carry on cooking for another 2-3 minutes.
- Drizzle the honey over the carrots and toss to coat. Cook for another 2-3 minutes until you see a shiny glaze.
- Dish the silky carrots into a serving dish, and sprinkle with chopped fresh parsley.