Honey Glazed Carrots

The wife and I have bee trying to eat more vegetables. Whether its cauliflower, cabbage or anything from our garden, we’ve been making meals out of it. I’ve never been a big fan of carrots (except in soups), and I can’t eat them raw at all. After playing around on the interwebs, I ran across a recipe that looked like something I could sink my teeth into.

I got this simple recipe from the Whole Foods website. Here’s everything you need:

Honey Glazed Carrots

• 1 pound baby carrots or young carrots with green tops, peeled and greens trimmed
• 2 tablespoons butter
• 2 tablespoons honey
• 1 ½ teaspoons apple cider vinegar
• salt & pepper to taste
• flat-leaf parsley for garnish

Bring about an inch of water to boil in a pasta pot. Meanwhile, peel the carrots.

When the water reaches a rolling boil, steam the carrots for 8 minutes. I like my carrots pretty soft, so I let them go for about 10 minutes.

In a large skillet, bring the honey, butter and vinegar to a simmer over medium-low heat. Add the steamed carrots and sauté until the liquid reduces to a glaze and sticks to the carrots. I like to add the parsley early so a little of the bitterness cooks off.

When the carrots are about done, add a big pinch of kosher salt and about 8 turns of the pepper mill and stir to coat evenly.

We just ate these with our fingers. They were gone in a flash.

This dish was very good. Next time I’ll triple the recipe, cut down on the honey a little (proportionally), add a half cup of white wine, and maybe substitute a little champagne vinegar for the cider. Chopped sage would probably be a good garnish too.