Monday, February 4, 2013

honey-glazed carrots

I love raw carrots, but I'm not a fan of mushy cooked carrots. These honey-glazed carrots will impress even the pickiest of cooked carrot haters. A simple side dish elevated with a bit of a kick, these are easily cooked up to accompany a high-protein hunk of meat.

Ingredients (for 2 servings):
6 carrots
1 tbs olive oil
1/2 cup honey
1 tsp brown sugar
A pinch of dried tarragon, or dried herb of choice
Salt & pepper

1. Heat olive oil over med-high heat, add sliced carrots, and sprinkle with salt and pepper.

2.  Stir and cook until softened and a bit browned, about 6 minutes.

3. Add honey & brown sugar, stir to coat. Lower heat to medium. Let honey bubble up and caramelize.

4. Once honey begins to turn a more caramel-y brown, add a pinch of dried tarragon.

5. Cook until honey reduces and you are left with carrots coated in a sticky honey-caramel.

6. Serve warm.
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